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Leg Of Lamb Tasting Like Venison

  Lean mutton leg/Lamb leg 2 1⁄4 Kilogram
  Olive oil 4 Tablespoon
  Onion 1 , sliced
  Carrot 1 , sliced
  Celery stick 1 , sliced
  Garlic 1 Clove (5 gm), halved
  Robust red wine 3⁄4 Liter
  Red wine vinegar 150 Milliliter (1 1/2 Deciliter)
  Salt 2 Teaspoon
  Black peppercorns 1⁄2 Teaspoon
  Bay leaf 1
  Rosemary sprig 1
  Thyme sprig 1
  Parsley sprig 1
  Crushed juniper berries 4
  Strained marinade 150 Milliliter (1 1/2 Deciliter)
  Stock/Water 450 Milliliter
  Flour 2 Tablespoon
  Redcurrant jelly 1 Tablespoon
  Salt To Taste
  Pepper To Taste

If you like a gamy flavour this is an interesting and tasty way of dealing with mature lamb or mutton.
Skin the leg of lamb and remove all surplus fat.
To make the marinade, heat the oil and fry the vegetables slowly in a covered saucepan for 5 minutes, without colouring.
Add the wine, vinegar, seasonings, spices and herbs.
Simmer gently for 15 minutes then allow to cool completely.
Place the leg in a deep china, glass or enamelled basin and pour the cold marinade over.
Turn and baste several times a day, for 4 to 5 days at room temperature, or 6 to 7 days in a refrigerator or a winter larder.
To cook, drain the leg well (reserving the marinade), then dry thoroughly with kitchen paper.
Roast in the usual way allowing 30 minutes per lb.
An hour before dishing up, start simmering the strained marinade and stock or water in a covered pan.
After dishing the joint, strain off all but 2 tablespoons of fat from roasting tin, stir in flour and cook, stirring, for 2 minutes until lightly browned.
Stir in marinade and stock and the redcurrant jelly.
Boil up and simmer for 5 minutes.
Check seasoning and serve with the joint.
Vegetables that go well with this dish are braised celery or chicory, or red cabbage ' with chestnuts.
Any leftovers are excellent cold, with an orange and watercress salad.

Recipe Summary

Difficulty Level: 
Holiday, Healthy
Cook Time: 
40 Minutes

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Leg Of Lamb Tasting Like Venison Recipe