Leg of mutton with grapefruit puree

Ingredients for 1 servings:

• 1 mutton from mutton approx. 2 kg
• 1 bulb(s) garlic
• 2 tbsp mustard
• 150 g honey, approx.
• 750 ml puree (grapefruit porridge), approx. *
• 2 handfuls of leeks, frozen
• 20 g ginger, whole
• Oil, for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 18 hours; Cooking/baking time approx. 2 hours; Total time approx. 20 hours 30 minutes

Remove the bones and thick suet. Lard the inside with garlic cloves, rub the inside with mustard, roll up, and secure with string. Place in a 2.5 l saucepan. Peel the grapefruits and puree them with honey. Cover the meat with the mixture and marinate for a few hours or overnight. Remove the piece of meat, rinse it, dry it, and sear it on all sides in hot oil. Deglaze with the marinade and simmer with the ginger until soft. After about 60 minutes, add the frozen leek and finish braising. Place the meat on a warm platter, let it rest for 10 minutes, then slice it. Meanwhile, puree the vegetables in the broth to create a creamy sauce. Note: I prefer mutton to lamb; I find it more flavorful. * The amount of grapefruit depends on its size. You may need more than the specified amount of puree; it depends on the size of the piece of meat; it should be covered.