Roast Leg of Mutton

Ingredients

• 7 to 8 lbs. leg of mutton
• pepper
• flour
• fine salt
• 1 to 2 spoonfuls boiling water

Instructions

1. If the mutton has been washed, wipe it thoroughly dry.
2. Dredge the meat well with flour soon after laying it to the fire.
3. For superior results, keep the joint a considerable distance from the fire and roast for 4 hours, drawing it nearer for the last 20 or 30 minutes to give it colour (slow method).
4. If not using the slow method, keep the mutton about a foot from the fire until heated through, never allowing it to scorch or harden.
5. Throughout cooking, constantly baste the meat with its own fat.
6. When the meat is dished, sprinkle it lightly with fine salt.
7. Ladle over a spoonful or two of boiling water.