BAKED LEG OF LAMB

 

1) BAKED LEG OF LAMB:

500 ml of water

1 Meat Extract Box

5 ml onion flakes or 1 onion chopped.

10 ml of salt

7 ml mustard powder

10 ml of sugar

5 ml black pepper

5 ml fine ginger

2 garlic cloves

2 kg leg of mutton

25 ml flour

25 ml of oil

50 ml tomato sauce

25 ml Worcestershire sauce

25 ml chutney

40 ml butter or margarine, melted

10 ml of sugar

5 ml Vinegar

5 ml Tabasco sauce

10 ml Cornflower

Prepare the stock the day before by boiling the water, meat stock cube and onion together for 10 minutes and then pouring it through a sieve.

Also a day before: Mix the salt, mustard powder, sugar, black pepper and ginger and rub it over the surface of the meat. Leave overnight. Set the oven to 180 C. Peel and cut the garlic into strips.

Push the garlic into the meat in several places near the bone.

Sprinkle the flour over the meat. Heat the oil in the oven pan and place the meat on a meat rack in the oven pan. Bake the meat for an hour in the preheated oven.

Baste with the oil in the pan every ten minutes. The heat can be reduced after 30 minutes. Prepare the sauce by mixing the stock prepared the day before with the tomato sauce, Worcestershire sauce, chutney, melted butter, sugar, vinegar and Tabasco sauce. Thicken the sauce with the corn flour that has been prepared with a little water and add it.

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