Pawaru-Grahmata

№ 12VII. nodaļa

Aunu cepets

Roast leg of mutton with brown-butter gravy

  • Serves 6
  • about 2½ hours
  • Melnraksts · vēl nav izmēģināts

1796Aunu zeppets

Modernizētslpp. 277–278 · PDF 291–292
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

6 soļi
  1. Take the meat out of the fridge an hour ahead and beat the thick parts lightly with a mallet. Heat the oven to 200 °C (fan 180 °C).
  2. Set the leg on a rack in a roasting tin, salt it lightly and pour the salted water over it into the tin.
  3. Roast for 20 minutes, then turn the oven down to 170 °C (fan 150 °C). Baste with the salted water at first; once the fat begins to run, baste every 20 minutes with the fat and juices from the tin.
  4. Roast until the thickest part reaches 60 °C for pink meat, about 1¼–1½ hours in all, or 70 °C for well done, as mutton was usually eaten, about 2 hours.
  5. Rest the meat, loosely covered, for 20 minutes.
  6. Pour the juices from the tin into a jug and spoon off the fat. Melt the butter in a small pan and cook it until nut-brown, then pour in the juices and the water or stock, scraping in the brown bits from the tin, and boil for 3–5 minutes. Serve with the meat.

Notes

What the book says vs. what we added

mutton killed three days before and well beaten, spitted, basted first with salted water and then with its own fat, and a gravy of browned butter and roast juices boiled together are the book's. The oven, the temperatures and the amounts are ours.

Mutton

meat from an older sheep, with more flavour than lamb; hogget (one to two years old) is a good middle ground. Ask for meat that has hung for at least a week; the book's three days was the ageing of its time.

On a rotisserie

spit a boned and tied leg and baste it from the drip tray as above, to the same core temperatures.

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