Bavarian Lamb or Mutton Roast with Mustard

Bavarian Lamb or Mutton Roast with Mustard


  • 1 leg of lamb or mutton, boned and rolled (4 to 5 pounds)
  • 4 or 5 slices of bacon, cut in strips
  • 3 tablespoons hot or sweet mustard, or as needed
  • Salt
  • 3 tablespoons butter or bacon fat
  • 1 onion, minced
  • 1 carrot, sliced
  • 1 knob celery or 2 stalks celery, sliced
  • 1 parsley root, sliced (optional)
  • 1 leek, sliced (optional)
  • 1 to 2 cups water or lamb stock
  • 1 tablespoon flour or 2 teaspoons cornstarch dissolved in a little cold water
  • 2 to 4 tablespoons sour cream
  • 3 to 4 tablespoons white wine


This roast should be rolled and tied securely with string. You or the butcher should lard it well with thin matchstick strips of bacon. Spread all sides of meat with mustard and sprinkle with salt. Place in a glass or earthen ware bowl, cover with foil or waxed paper and refrigerate 3 to 4 days. Preheat oven to 350 degrees. Heat fat in a roasting pan and brown meat, using string handle for turning. This should take about 16 minutes. When meat is golden brown all over remove it and add vegetables to pan. Saute 3 or 4 minutes over low heat and return meat to pan, placing on top of vegetables. Place meat in oven and add liquid to pan. Allow 20 to 25 minutes roasting time per pound, basting meat frequently with pan juices and adding more liquid if necessary. When meat is done, remove to a heated platter. Bring pan juices to a boil, in roasting pan, on the stove, scraping coagulated juices into gravy with a wooden spoon. Strain into a clean saucepan and skim off excess fat. To thicken the sauce, stir in either flour or cornstarch, dissolved in a little cold water. Simmer sauce until smooth and thick. Stir in sour cream until smooth and simmer a few minutes. Season sauce with salt and wine. You can also thicken sauce by blending flour into sour cream before adding mixture to sauce.

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