|1 x 3.5 kg leg of mutton||4 sprigs rosemary|
|50 ml port||Sea salt|
|Extra virgin olive oil||Freshly ground black pepper|
|4 cloves garlic|
|Potatoes, pumpkin, onions for serving|
Preheat the oven to 140 C. Cut tiny pockets into the meat, then thickly slice the garlic and poke these into the meat. Rub the leg with olive oil and put it into a lightly oiled, very heavy based camp oven or casserole dish with a fitting lid. Strip the rosemary leaves from the stalks and scatter over the meat. Season well with salt.
Drizzle a little olive oil over the vegetables and add to the dish, the potatoes to the bottom, pumpkin at the top. Gently warm the port in a small non-reactive saucepan and pour over the leg and vegetables.
Bake the leg for 4 hours or until the meat is soft to the touch. Then take the lid off and turn the temperature up to 180 C to burnish the skin for 20 minutes.
Serves 8 – 10
Delicious Photo above generously permitted by Andrew Dwyer’s webpage www.andrewdwyer.com