CookEat Recipe
Spit-Roasted Mutton Leg with Its Juices
A compact mutton leg roasted first over strong heat, then more gently, basted only with its own juices and defatted broth.
Method
Steps
Step 1
Gather the ingredients: 1 professionally aged food-grade mutton leg, about 1.5 kg prepared weight, with the main thigh bone removed and lower shank bone retained; 200 ml ready-to-use defatted broth, used as needed; Salt, to taste.
Step 2
Buy the mutton professionally aged under controlled refrigeration; do not leave it to mature at room temperature. Ask the butcher to remove the tough outer membrane and central thigh bone while retaining the lower shank bone. Gently pound the thick meat with a clean meat mallet to even and soften it without tearing it apart. Tie compactly with food-safe kitchen string.
Step 3
Secure and balance on the rotisserie. Preheat for indirect cooking at about 220°C with a drip pan below. Roast over this stronger heat for roughly the first half of the cooking period, then reduce to about 180°C. Allow about 1½–2 hours overall, checking sooner if the joint is narrow.
Step 4
When juices collect in the drip pan, baste with those juices and a little hot defatted broth, adding neither oil nor butter. Season with salt near the end. Cook until at least 71°C in the thickest meat, away from the bone, and avoid continuing well beyond the temperature needed.
Step 5
Rest for 10–15 minutes and remove every piece of string. Collect the remaining juices, skim excess fat and bring to a boil in a small saucepan. Serve the carved mutton with this juice in a separate sauceboat. A plain food-grade paper frill may be placed around the exposed shank-bone end after cooking, if desired; it must not go onto the grill.
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