Leg of Lamb in Mustard Crust (at Low Temperature)

preparation

1. The butcher’s leg of lamb should be from a young lamb. If necessary, we only reduce the meat to the leg. Separate excess fat. Above all, the dry fat pads that may still have to be removed must be removed.

1. Heat up the oven (fan oven) to 120 °

1. The leg is now sprinkled with a few sprigs of rosemary and a few sticks / slices of garlic. Since the rosemary tastes very clear, I would only stick 2-3 stalks between the muscle groups of the leg. Garlic likes as much as you like – the tastes are very different. I tend to take something “above average”. So don’t be surprised (on the photos)

1. Then the leg is rubbed (rubbed) all around with salt and freshly ground black pepper.

Make the marinade

1. Pluck thyme and rosemary and chop finely. Squeeze the mustard into a container and mix with the herbs. Min. Squeeze in 4 cloves of garlic, season with salt and pepper.

Prepare the leg

1. Place the leg on a piece of baking paper on the oven tray. First lubricate the back well. Then turn the club and grease the top well.

1. For a strong aroma: The leg can now rest for 1-2 hours, which means that the marinade is slightly absorbed into the meat.

1. Of course, you can also put the leg directly in the oven. As soon as you insert, reduce the temperature to 90 °. Now the leg bakes slowly in the oven for between 5 and 6 hours. Anyone who has a penetration thermometer should use it. Aim for a core temperature of 60 ° for pink and from 70 ° for cooked through. Usually you eat the meat slightly pink, then it is juicy and tender. If you want a dark mustard crust, you can turn on the grill for about 15 minutes at the end. I recommend removing the mustard crust before cutting. The guests don’t know where to put them and they can’t be eaten either.

1. The leg should be eaten warm immediately. In the low-temperature process, you have all the time to prepare the ingredients and take care of your guests. All kinds of potatoes go well with it (I like to add rosemary potatoes) and bacon beans.

cold cuts

1. A tubular bone with a flat leaf at the top runs upwards in the club. At the beginning (see photos) you can cut very nice slices of ham. Once the bone is in the way, the meat is then peeled off over the leaf. On the back, the meat is often very heavily absorbed by spices, because all the juice collects there during the roasting process.