Mutton Haunch

Ingredients

• Six pounds of leg of lamb
• Three cups of vinegar
• Pepper/Salt 
• Four cups of flour
• Quarter pound of butter
• Any flavor of jelly

Directions 

1. Lay the leg of lamb in vinegar and water a few hours before (around 3-4 hours).
2. Rub the leg of lamb with salt and pepper an hour before inserting into oven. 
3. Make a paste with two cups of flour and water. Set oven to 325 degrees.
4. Before inserting into the oven cover the leg of lamb with the paste. Cook the leg of lamb for 15 minutes for each pound.
5. When the lamb is half done, take it out of the oven and take the flour paste off. Then baste the meat with the juices within the pan and cover the leg of lamb in cup of flour. 
6. 30 minutes before done stir a quarter a pound of butter into the pan, baste the mutton, and cover with a cup of flour again.
7. Best to eat with a port wine. When serving add some jelly to the gravy.

Source — La Cuisine Creole
Prepared by Zak Kilpatrick
Louisiana Anthology
September 20, 2022