Salting is a traditional method of preserving fresh meat. Once air-dried, the salted joint is wrapped in mutton cloth, placed in a linen flour bag and stored in a cool place. Salted and wind-dried rib and breast of mutton or lamb are generally parboiled then grilled over coals. A reasonable amount of fat on the meat will ensure more flavour.
Serves 6
Prep time: 2 Days
Cooking Time: 30 to 45 minutes
Ingredients
- 1 x 1.5 kg rib and breast joint of mutton or lamb
- 2/5 cup coarse west coast sea salt
- 1 t black pepper
- 2 t roasted coriander, crushed
- 1 t cloves
- 5 sprigs fresh thyme
- 10 t fresh lemon juice or grape vinegar
Instructions
- Ask your butcher to saw through the top part of the ribs to create portions. Using a sharp knife, score across the meat side and into the fat.
- Combine the salt, pepper, coriander, cloves, thyme and lemon juice. Rub the meat on both sides with half the spice mixture. Refrigerate for 2 hours, then rub with the remaining mixture.
- Cover the rib with a damp cloth and refrigerate to rest for up to 2 days.
- Preheat the oven to 180ºC or prepare your fire.
- Lightly wipe the meat with a damp cloth to remove some of the salt. Roast over medium coals or bake in the oven for 30 to 45 minutes.
- Serve with pot bread and home-made jam, with lime wedges and extra fresh thyme on the side.
Recipe Courtesy of Woolworths Taste and Maranda Engelbrecht