Fruit-Stuffed Leg of Kid, Lamb, or Impala

Name: Fruit-Stuffed Leg of Kid, Lamb, or Impala
Yield: Serves 6 to 8
Cuisine: South Africa
Ingredients: Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; ½ to 1 cup chicken stock, preferably homemade; ¾ cup dried bread crumbs, preferably homemade; 1 bone-in leg of kid, young lamb, or impala (3 to 4 pounds), butterflied and boned (see Note); 1 bone-in leg of kid, young lamb, or impala (3 to 4 pounds), butterflied and boned (see Note); Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; ¼ cup diced dried apples (¼-inch dice); ¾ cup diced dried apricots (¼-inch dice); 3 slices of bacon (about 3 ounces), cut crosswise into ¼-inch strips; 1 tablespoon butter; 3 tablespoons raisins or currants; 3 tablespoons raisins or currants; ¼ cup diced dried pears, or more dried apples (¼-inch dice); ¼ cup diced dried pears, or more dried apples (¼-inch dice); Apricot Chutney; 1 bone-in leg of kid, young lamb, or impala (3 to 4 pounds), butterflied and boned (see Note); 3 tablespoons extra-virgin olive oil, for basting

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

No trip to South Africa is complete without a bush braai. And one of the most luxurious places to experience this South African-style barbecue is at the Singita Lebombo Lodge in Kruger National Park. A Land Rover grinds over a bone-jarring dirt road to a sort of natural amphitheatre ringed by huge boulders and illuminated by flickering torchlight. Belying this rustic setting are the tables draped with white cloths and set with china plates and wineglasses. Afrikaner chef Nico

Ingredients

Africa
South Africa
Main course

Ingredients

Method