Recipe to produce 4 portions
Cured and smoked leg of hogget†
Red Currant Sauce:
Red currant jam
*In New Zealand the term hogget applies to sheep meat of an age between lamb and mutton. It is highly prized.
†You will have to ask your butcher to cure and smoke a large leg of lamb—it is worth the effort. Even he will be surprised.
Serve hot in very thin slices with a spoonful of the sauce with each portion. A light dry red wine blends well.
© 1966 Graham Kerr. All rights reserved.