Jerk Leg of Mutton

Updated at: Sun, 07 Apr 2024 14:08:29 GMT

Step 1

Cut off any excess fat and sear aside.

Step 2

Wash the mutton and fat in a large bowl with lemon juice and vinegar, rinse in water then pat dry with a kitchen towel.

Step 3

Place the fat into a self-basting in or roasting pan.

Step 4

Sprinkle the dry jerk seasoning all over the leg of mutton and rub into the leg on both sides.

Step 5

Add the wet jerk seasoning to the leg of mutton and rub it in all over.

Step 6

Slice the onion into 4 rounds and place into the roasting tin in a way that will keep the mutton off the bottom of the tin. Cut the scotch bonnet in half and place into the tin.

Step 7

Place the leg into the tin on top of the onions, cover with a lid or seal with aluminium foil, and place into a preheated oven at 200 degrees for 1 hour, then reduce to 180 degrees for about 3 hours.

Step 8

Remove from the oven and baste with the oils in the base of the pan then add another tablespoon of wet jerk seasoning and brush all over the top of the leg and cook for a further 30 minutes.

Step 9

Serve, lick you’re lips and enjoy 😋😋

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