All Easy Recipes. Cook all that you can cook. Cured Smoked Leg Of Mutton
(Fenelar)
 
What You Need:            (To Serve: 6 - 8)
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  • Leg of mutton or lamb (6 - 8 lb.)
  • 5 handfuls of coarse salt
  • 1 tablespoon saltpeter
  • 2 tablespoons sugar

    • How To Cook:
    1. Mix coarse salt, saltpeter and sugar.

    2. Work this mixture well into a large leg of mutton or lamb; place on a dish and as the mixture dissolves, scoop it up with a spoon and drip it over the meat at intervals during 3 - 4 days.

    3. Dry the meat well and have it lightly smoked, then hang in a dry and airy place until it is cured; it will shrink to about half the original weight.

    4. When the mutton is ready, it should be cut in thin slices (remove the outer fat edge as it is sometimes slightly rancid) and served with fried eggs, or as a main dish with new spring vegetables, new potatoes and fresh butter.

    5. Alternatively it may be used after hanging for only 2 months, when it should be cooked whole and eaten hot with vegetables.

    NOTE:
        This is prepared towards the end of the autumn season and is then ready for eating 7 to 8 months later.
     
    		 
    		 
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