Mutton Leg-Romania(Pulpa De Berbec La Tava) - cooking recipe

Ingredients

1 leg of Mutton
1/4 pound of bacon
1 head of Garlic
1 Tbsp. of Lard
1/2 cup Wine or Vinegar
salt

Preparation

Wash mutton and remove excess fat.
Debone the meat.
Rub with salt and let sit for 30 minutes.
Interlace bacon and garlic pieces.
Roll meat and tie with a string.
Place in roasting pan greased with lard, add 2-3 Tbsp. of water, add 1 more Tbsp. of lard.
Add wine or vinegar and place in oven in high heat until it starts to brown, then reduce heat to medium.
Baste meat occasionally with liquid in the pan.
Add 2-3 Tbsp. of water as needed.
Cook until meat is done and tender.
Serves well with mashed potatoes and carrots.
This roast is excellent served cold.