Easy
4
PortionsBy Graham Kerr
Published 1966
Recipe to produce 4 portions
U.S.A.
Imperial
Metric
Cured and smoked leg of hogget†
Red Currant Sauce:
Red currant jam
Celery
Lemon
Clarified butter
*In New Zealand the term hogget applies to sheep meat of an age between lamb and mutton. It is highly prized.
Sauce:
†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.