Roasted Mutton with Worcestershire Sauce
Buy a whole leg or shoulder according to your preference; weighing about 1.25 to 1.50 kg. If there is a left over, it can make excellent sandwiches.
You will need –
- 5 kg mutton piece with the big bones removed
- 1/3 cup vinegar
- 1/3 cup worcestershire sauce
- 10 pepper corns
- 10 cloves
- 1/2 cup oil
- Make small cuts all over the meat with a sharp knife.
- Insert pepper corns and cloves in these slits. Mix vinegar, salt and worcestershire sauce and rub it all over the meat.
- Cover and keep aside for two hours. In a thick bottomed roomy pan, heat the oil. Remove the meat out of the vinegar mixture and put it in the pan with the heat full on, turn the meat on all sides, till it is evenly browned.
- Now reduce the heat to very low, cover the pan with a heavy lid and pour water on the lid. At intervals of ten minutes or so, remove the lid and turn the meat over.
- The meat will cook in its own juice, but if necessary, add a little water once in a while and cover properly again.
- When the meat starts separating from the bones, remove and transfer the cooked meat to another plate.
- Use the remaining liquid and also the vinegar mixture to make gravy. Separate the bones from the roast meat and slice it or cut in big chunks before serving.