The leg of mutton comes from the buttocks of the sheep. The meat can be prepared with or without bone (slightly shorter preparation time). This is preferably done in the oven or in a large pan or barbecue with a lid. When the bone is removed, the butcher will tie the leg with special rope so that the meat does not fall apart. With bone, the meat is much tastier and juicier. Do not overcook the lamb and baste it regularly during cooking. It is best to keep the leg a little rosé on the inside, then it is at its best. The core temperature* should be approximately 70°C.
Leg of mutton with bone. 4 to 4.5 kg.
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