Roast Leg of Mutton

Ingredients

• 1 leg of mutton
• coarse sea salt

Directions

1. Hang the mutton for a few days in a cool, airy place to tenderize.

2. Wash off the flour and dry the meat thoroughly.

3. Remove the shank bone and place the leg over a brisk, clear fire.

4. Dredge the meat with flour and baste continuously while cooking.

5. About 20 minutes before serving, move the leg closer to the fire to brown.

6. Sprinkle with salt, dish the meat, and pour off the drippings.

7. Add boiling water with a little salt, strain it over the joint, and serve.