Pickled Lamb or Mutton

Name: Pickled Lamb or Mutton
Cuisine: United Kingdom
Ingredients: 2 L (3 pt 10 fl oz) water; 250 g (9 oz) brown muscovado sugar; 550 g (1½ lb) coarse Sea salt; 1.8 kg (4 lb) leg of lamb or mutton on the bone; 1.8 kg (4 lb) leg of lamb or mutton on the bone; 2 onions; 3-4 cloves; 1 sprig bay leaves; 1 sprig thyme; 1 tablespoon crushed juniper berries; 1 tablespoon crushed peppercorns; 2 medium carrots; 1 bay leaf; 1 tablespoon peppercorns

Preparation info

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

A preservation method that adds flavour to the meat and great character to soups and stews.

Ingredients

Pickle

2 L (3 pt 10 fl oz) water
550

Europe
United Kingdom
Main course
Spicy
Gluten-free

Method

Making the Pickle

Put the pickle ingredients into a pan and bring to the boil. Stir to dissolve the salt and sugar and boil vigorously for about five minutes. Leave to cool.

Pickling the Meat

Put the pickle into a well-washed earthenware crock or plastic bucket with a lid. Immerse the meat, keeping it below the surface by laying a heavy pl