A Leg of Mutton is overlooked despite its amazing flavour, texture and ability to take on herbs and sauces. Mutton has a stronger flavour than lamb so can handle complex flavours easily without losing its self. Adding the basics of Rosemary and Basil is the start of amazing gravy. Whilst I like to roast the leg of mutton, you can add red wine or a beer and slowly cook it to perfection.
Leg of Mutton
- Remove the mutton from the fridge and bring to room temperature. Like so many meats, they are better when not transferred from cold environment to a hot one quickly. Pat dry to remove any moisture.
- Pre heat your oven to 200 Celsius
- Season the leg of Mutton well with salt and pepper and a drizzle of olive oil.
- Use a large heady duty roasting tray with high sides and handles. This makes it easier to mov the pan in and out of the oven.
- Chop the carrots, onion and celery to make a mirepoix for the leg to lay on. Add a bay leaf, few sprigs of rosemary and a few garlic cloves. These should be placed in the base of the tray with the mutton on top.
- Locate the joint skin side up onto the chopped veg.
- Place the tray in the centre of your oven and roast for 20 minutes.
- After 20 minutes, reduce to 190 Celsius an continue to roast for 30 minutes per 500g.
- The temperature at the thickest part of the leg needs to reach at least 65 Celsius.
- One cooked, remove from the oven and place the leg on a clean dish and cover with foil to allow it to relax.
- The vegetables in the pan can be used as part of the gravy.