Leg Roast

INGREDIENTS

1 Whole Leg of lamb or Shoulder
Marinade:2 tablespoon ground dhania (coriander)2 tablespoon ginger garlic masala2 tablespoon ground jeeru (cumin)2 tablespoon coarse red chillies1 tablespoon salt4 tablespoon OilVinegar to make a paste
Few whole cloves and peppercorns
Sauce:4 tablespoon Steers peri peri sauce4 tablespoon Steers Garlic sauce

METHOD

Wash, clean and remove main vein from whole leg mutton. Cut slits on top and under leg and stuff with few cloves and pepper corns. Mix marinade ingredients and rub over mutton and in between slits. Marinate overnight.

Place butter or ghee (Clarified butter) in a pot and put stove on high heat. Place marinated leg into pot and once starts to sizzle lower heat and simmer/cook for approximately 4 hours or until meat is soft and tender.

Before serving mix the two steers sauces and put in pot and mix with the gravy from the roast then coat both sides of the roast. Serve Hot with roast vegetables.

INFO & TIPS

Remainder gravy can be served in a gravy boat. Enjoy!

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