Baked Mutton Leg

Description
In Romanian: Pulpa de berbec la tava

Ingredients

 * 1 leg of mutton 1/4 lb/125 g bacon,
 * 1 head of garlic,
 * 1 tablespoon lard,
 * 1/2 cup wine or vinegar,
 * salt

Directions

 * 1) Wash and remove excess fat. Debone the meat.
 * 2) Rub it with salt and let sit for 30 minutes.
 * 3) Then interlard with pieces of bacon and garlic cloves.
 * 4) Roll the meat and tie with string.
 * 5) Place in the roasting pan which was greased with lard, add 2-3 tablespoons of water, a tablespoon of lard, wine or vinegar and set in the oven at high heat until it starts to brown.
 * 6) Then reduce heat to medium.
 * 7) Every now and then, baste with the liquid in the pan.
 * 8) When the meat is cooked, take out of the pan, remove the strings and cut into medium thick slices.
 * 9) Add 2-3 tablespoons of water to the sauce in the pan, let boil for a couple of minutes and then pour over the meat.
 * 10) Serve with mashed potatoes and sauted carrots.
 * 11) This roast is also excellent cold.