Mutton Leg of Stuffed Roast

Ingredients

• 1 leg of lamb, with skin intact
• 1/2 cup celery, half-cooked in bouillon
• 1/2 cup sliced pickles
• 1/4 cup tender tarragon bunches, blanched
• 1/4 cup strips of fat pork
• Salt and pepper, to taste
• 1/4 cup chopped anchovies

Directions

1. Carefully lift the dry skin covering the leg of lamb without completely removing it.
2. Combine the half-cooked celery, sliced pickles, blanched tarragon bunches, and strips of fat pork in a bowl. Season with salt and pepper, then mix in the chopped anchovies.
3. Stuff the leg of lamb with the prepared mixture, making sure to spread it evenly.
4. Pull the skin back over the stuffing and secure it with thread.
5. Preheat the oven to 350°F (180°C).
6. Place the stuffed leg of lamb on a roasting rack in a roasting pan and roast for 1 hour and 45 minutes to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
7. Remove the leg of lamb from the oven, let it rest for 15 minutes, then carefully remove the thread, and slice the meat. Serve in its own juices.

Source - The Unrivalled Cook-Book
Prepared by Iftesam Nabi
Louisiana Anthology
May 2nd, 2023