Make use of salt, red chili, honey, yogurt, tomato sauce, ginger garlic paste, fresh lemon juice, olive oil, soy sauce and vinegar in accordance to your taste to prepare most tremendous marinade.
Accurate Use of Ingredients
Be cautious with sugar content, if your saturate has much amount of sugar it will burn up the marinade before the mutton is cooked. You need to be easy with salt too. Undue use of salt or even saline ingredients will absorb the mutton juice leaving the mutton dry.
Dry Marinades
Dry marinades are basically dried spices and dried herbs examples include black pepper, chili, Cinnamon, ginger or oregano. Use them for marination as they boost up the flavor of lamb’s leg or meat.
Overnight Marination
Marinade and refrigerate the leg one day prior to cooking as overnight marination always bestow you with infallible, enrich, and flavorsome roast.
Taking Out from Fridge
Take out the lamb from fridge 15 minutes before cooking, it helps to cook the lamb uniformly.
Cooking of Lamb Leg
Before placing the leg in oven slightly pat it on permeable paper so the mutton could brown well. Don’t pour any spices or marinade while the lamb is cooking as it makes the meat simmer and cause break outs.
Utensil for Roasting
Don’t utilize aluminum utensils as it tarnishes on contact with acidic ingredients and add a metal taste in the lamb. The size of your utensil whether its pan, dish, or tray must be close to the size of lamp roast you are cooking so the lamb’s juice doesn’t get burn and spoil its flavor.
Temperature for Cooking
Preheat the oven at 400°F or 204°C. The weight of lamb/mutton decides its cooking temperature. For 1.5 Kg, leg roasting time is 45 minutes. First roast for 30 minutes and then reduce the temperature to 150° F or 66°C.
Enclosing in Foil
After the meat is cooked wrap it loosely in foil and left it for 7 to 10 minutes it allows the lamb/mutton fibers to relax and the juice that has come up to the surface of the meat during roasting will initiate to go back to the centre. A rested lamb leg will be moister, tender and scrumptious.
