Thread: Slow roasted mutton (or lamb) with red currant and chili glaze.

Writing this up now, will upload the photos later so if you're interested stay tuned for that i guess

Wanted to try this for xmas, so experimented with it last night and it came out amazing.

Ingredients

1 leg of mutton or lamb, bone out.
1 jar of red currant jam (or similar, slightly tart jam)
2tbsp molasis
1 red chilli, finely chopped
1 1/2 tsp of balsamic vinegar
Salt and pepper
Fresh Rosemary
Garlic

Slice up some cloves of garlic really thin and cut pieces of the rosemary into roughly the same size as the garlic, on the fat side, stud the meat with both the garlic and rosemary and season liberally with salt and pepper.

Sear in a hot pan (or on a grill) and brown it really nicely, then pop in your oven at 160 for 2 hours or on your grill, indirect with a few cherry wood chunks for the same amount of time.

Mix the jam, molasis, vinegar and chili in a bowl and after that 2 hours, spread it all over the meat and let it cook another 15-20 minutes or until the glaze has well and truly caramelized.

Let it rest and you're good to go

Came out great in a test batch, hopefully you give it a go.