Roast Leg of Mutton

Ingredients

• A leg of mutton
• 1 bit garlic
• or ½ onion stuck
• 2 tablespoons butter or lard
• 1 tablespoon water
• 1 teaspoon salt
• 1 teaspoon pepper

Method

1. 1

   Trim the leg by cutting off any loose pieces of skin and scraping off the flesh and skin that adheres to the lower end of the bone for at least an inch.

2. 2

   Lay the leg flat on the table and beat it into shape with the flat side of the chopper.

3. 3

   Rub the leg with a little of the butter, melt the remainder in the baking tin, put in the leg and place the tin in a good oven.

4. 4

   Baste it from time to time, add one tablespoon of water and a little more butter or lard if the fat dries up and sprinkle with salt and pepper.

5. 5

   In a good oven a Nigerian leg of mutton will take less than an hour to cook.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 46. The excerpt below is the record exactly as published.

Roast Leg of Mutton. (I). A leg of mutton. 1 bit garlic or £ onion stuck 2 tablespoons butter or lard. in the upper part of the leg. 1 tablespoon water. j 1 teaspoon salt. ; 1 teaspoon pepper

Cook this with the app: pantry check, scaling, and the assistant.