Gigot Mariné en Chevreuil (Leg of Mutton Marinated as Venison)

Ingredients

• 1 leg of mutton
• Marinade pour mouton en chevreuil
• bacon
• Sauce Chevreuil à la française

Instructions

1. Remove the chump bone and take off the skin entirely.
2. Lard the leg finely with bacon.
3. Put it into Marinade pour mouton en chevreuil, for a time judged by the tenderness of the meat and the temperature: on average 2 days in summer and 4 days in winter.
4. When ready to cook, sponge the leg thoroughly.
5. Set it on a grid fitted into the roasting tray, so that it is raised out of contact with the juice and fat.
6. Sear it in a very hot oven, the moisture in the meat making browning more difficult.
7. Brown the larding bacon well towards the end of the cooking.
8. Serve a Sauce Chevreuil à la française separately.