Name: Leg of mutton in white wine
Yield: 8 servings
Cuisine: Bake
Ingredients: 1.50 kg leg of mutton lamb; 0.00 braai salt; 0.00 dried rosemary; 0.00 flavour enhancer; 1.00 onion large; 1.00 carrots large; 2.00 celery stalks; 0.00 garlic cloves; 0.00 cornflour; 25.00 ml fresh chillies 573; 50.00 ml Worcestershire sauce; 30.00 ml lemon juice; 250.00 ml wine dry white; 250.00 ml water; 3.00 bay leaves

Recipe Disclaimer

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Ingredients (15)

1.50 kg	leg of mutton — lamb
0.00	braai — salt
0.00	dried rosemary
0.00	flavour enhancer
1.00	onion — large
1.00	carrots — large
2.00	celery stalks
0.00	garlic — cloves
0.00	cornflour

MARINADE

25.00 ml	fresh chillies — 573
50.00 ml	Worcestershire sauce
30.00 ml	lemon juice
250.00 ml	wine — dry white
250.00 ml	water
3.00	bay leaves

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Method:

Rub the leg of mutton or lamb with a mixture of a little braai salt, rosemary and flavour enhancer.
Mix the ingredients for the marinade and marinate the meat for 3 to 4 hours.
Add the onion, carrot, celery and garlic.
Preheat the oven to 160 &degC.
Place the meat in an ovenproof dish, pour over the marinade, cover and bake, basting with the marinade, for about 2 hours or until tender.
Remove the cover for the last half an hour.
Prepare a sauce by pouring the cooking juices through a sieve and thickening slightly with a cornflour and water paste if necessary.
Serve with squash pie (see recipe).