Leg of Lamb or Mutton
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings of lamb; 12 to 14 servings of mutton
- 14- to 5-pound leg of lamb bone in (mutton may be used; see note)
- 2cups port
- 1cup Madeira
- 4tablespoons dried rosemary
- 4large garlic cloves, peeled
- 1tablespoon star anise, crushed
- 1cup glace de veau or reduced rich veal stock
- Salt and freshly ground pepper to taste (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
301 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 23 grams protein; 613 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put lamb or mutton leg in a large bowl or roasting pan. Mix together port, Madeira, rosemary, garlic and star anise and pour over lamb. Marinate 12 hours or overnight in refrigerator.
- Step 2
Preheat oven to 450 degrees. Remove leg from marinade, reserving marinade, and put on a rack in a roasting pan. Put in the hot oven for 15 minutes; then reduce temperature to 350 degrees and continue cooking. Lamb should reach an internal temperature of 135 degrees; mutton, 140 degrees (lamb should take 1½ hours; mutton will take longer). When meat is done, remove from oven and set aside to rest for 15 to 30 minutes before carving.
- Step 3
Strain marinade through a fine sieve. Remove star anise and garlic and return to marinade, discarding rosemary bits, as they will turn bitter during reduction. Bring marinade to a simmer, add glace de veau and cook slowly until liquid is reduced by half. Add salt and pepper if desired.
- Step 4
Carve the meat and serve with the port-Madeira sauce.
Tip
- If using leg of mutton, the marinating liquid should be increased in proportion to the weight.
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Cooking Notes
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Andy
Simply delicious, particularly since my wife likes her meat well done - it remains very tender and juicy inside.
For well done, we baked it as following:
- 15 minutes at 450
- Turn, 15 minutes at 350
- Turn, 30 minutes at 350
- Turn, 25 minutes at 350
- Turn, 25 minutes at 350
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