MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roast Joint Of Mutton
Categories: Lamb
Yield: 1 Joint

MMMMM---------------------------MUTTON--------------------------------
1 Mutton or lamb leg (bone
-in)
1/2 c Butter
15 Whole cloves; up to 20
1 Orange; zest of, cut into
-1/4" wide strips
5 cl Garlic; up to 6
1/2 ts Mace
2 ts Salt

MMMMM---------------------------SAUCE--------------------------------
1 lg Onion; finely minced
1/4 c White wine vinegar
2 c Stock (lamb, chicken or
-beef)
4 Egg yolks
1 Orange; juice of
1 tb Fresh ginger; finely minced
3 tb Sugar
2 tb Whole cloves
5 tb Parsley; finely chopped
Flaky salt; as needed
Extra thin orange zest; for
-garnish

Mutton:

Preheat oven to 350°F.

Season with salt and mace.

Place mutton leg in a roasting pan, and using the tip of a small
knife make small incisions all over the flesh.

Into each incision place the tail end of the clove, and one strip of
orange zest.

Make 5-6 more incisions and insert into each a clove of garlic.

Place mutton in the oven and roast for about 20 to 25 minutes per lb,
or until a thermometer reads 135°F for medium-rare to medium.

Melt the butter in a small saucepan over the stove, and baste mutton
every 30 minutes during roasting.

Sauce:

About 30 minutes into cooking, slice a medium portion from the roast.

Combine the sliced piece of mutton, onion, vinegar, juice, cloves,
minced ginger, sugar, and stock in a saucepan. Bring to a boil, then
lower to simmer, covered for the remainder of the roasting.

When the mutton has finished roasting, remove from the oven and
roasting pan. Let rest on a large platter.

Meanwhile, place the roasting pan on top of stove over medium high
heat.

De-glaze the plan with the vinegar/stock mixture, using a wooden
spoon to scrape up bits that have clung to the pan. Let simmer for
10 minutes.

Whisk the egg yolks in a separate bowl.

Ladle a some of the pan sauce into the egg yolks and whisk to combine.

Return this mixture to the simmering pan gravy, continuing to whisk
over medium heat until thickened.

Shred the slice of mutton into the sauce.

Add the chopped parsley, and pour the sauce over and around the
mutton.

To Serve:

Serve carved, each portion sauced, and sprinkled with coarse salt and
orange zest.

Recipe by John Tufts

Recipe FROM: <https://www.folger.edu/blogs/shakespeare-and-beyond/
roast-joint-mutton-recipe-fat-rascals/>

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