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Roast Leg of Mutton with Currant Jelly
A garlic-studded roast leg of mutton basted with leaf lard and served with its pan juices and currant jelly.
Method
Steps
Step 1
Preheat a conventional oven to 350°F. Start with a tender leg of mutton weighing about seven pounds before trimming. Have the shank bone cut off, trim neatly and pound lightly with the flat, blunt side of a clean cleaver without breaking the remaining bone. Make a small incision at the first joint and insert the one small peeled garlic clove. Rub all over with the one tablespoon salt and one teaspoon pepper.
Step 2
Lay the leg in a roasting pan and spread all three tablespoons melted leaf lard over it. Roast, turning occasionally and frequently basting with its own pan juices. Begin checking after one hour and continue as needed until the thickest meat reaches 70°C for two minutes, probing away from bone.
Step 3
Move the cooked mutton to a hot dish. Skim the fat from the surface of the pan juices and strain the juices over the mutton, removing any bone fragments. Serve promptly with currant jelly in a separate bowl.
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