The Haka Crew - 4AM Rules!!

Kamate...Kamate...the 4AM club goes to New Zealand!! Follow our adventures for the next 3 weeks as we hang out at the beach for Christmas, hear some music, surf, hang out in caves, drink wine, eat mutton, jet-boat, and bungy as we drive through the North and South Islands.

TRADITIONAL SPICED MUTTON

Ingredients :

Mutton joint (leg or shoulder)
ground black pepper
powdered thyme
ground mace
fine oatmeal
mutton dripping (or other fat)
cabbage
cider

Bone the joint, rub it well with black pepper, a little powdered thyme, a pinch of mace and fine oatmeal - do not use salt. Wrap the whole in cabbage leaves, and cover in foil (traditionally the meat would have been thickly covered in mutton fat). Roast very slowly, allowing 20 minutes/lb of meat. Baste well at least twice during cooking and when basted add a cupful of cider to the fat in the pan. It can be eaten either hot or cold.