Stuffed leg of mutton

Chef: Giorgio Barchiesi (Giorgione)
Difficulty: Average
Time: 10 min of preparation, 30 min of cooking
Type of Cooking:Baked
Doses for: 1 people

Ingredients for Stuffed leg of mutton

• 1 mutton leg
• 1 slice of lard
• 1 clove of garlic
• 1 sprig of fennel
• 1 branch of rosemary
• Some sage leaves
• 1 lemon zest
• Coarse salt
• Black pepper
• Extra virgin olive oil
• 1 drop of white wine

Preparation

1. I went to Tempera da Secondino Moro to see more about the mutton, an animal that has a fatter and abundant dog than that of sheep, ideal for skewers.
2. Here I have remedied a leg and I want to ennoble it with a super roast.
3. First we debon it, using only the central part (with the cutouts we will make a sauce).
4. We open the piece of dog with a knife and we do it with a chopped slice of lard, a hint of fennel, a small piece of red garlic from Sulmona, two sage leaves, a rosemary floret, a lemon zest, a pinch of coarse salt.
5. A sprinkling of pepper and we roll up the leg, closing it with a string and placing it in a pan lined with phono paper.
6. We season with a drop of oil, a trifle of white wine, fennel, sage, rosemary and two juniper berries.
7. We cut the surface of the leg with a blade and fire.
8. Once ready, we wait for it to cool down a bit, slice and serve, along with a little of its bottom.