http://recipefinder.ninemsn.com.au/a....aspx?id=41912
some on here mentioned off Ng that they had not heard the term PUMPED
leg of Mutton

Although this recipe refers to lamb we use Mutton (and I prefer the
taste of Mutton in this dish over lamb)
now on second day of sandwiches made out of the left over leg
(was a big bugger )

Local pickles the leg with Brine honey and brown sugar

Completely different taste to corned beef

what I did on this one was half cook it in a pressure cooker
Then baked it with honey ham glaze and cloves into the flesh


then carved and served
Not one complaint
comes out with a Ham like taste and a smoked turkey type after taste

worth a try perhaps .

Appears to be a pure Aussie Kiwi type of recipe
from the remarks received off Ng

"phil..c" > wrote in message
...
> http://recipefinder.ninemsn.com.au/a....aspx?id=41912
> some on here mentioned off Ng that they had not heard the term PUMPED
> leg of Mutton
>
> Although this recipe refers to lamb we use Mutton (and I prefer the
> taste of Mutton in this dish over lamb)
> now on second day of sandwiches made out of the left over leg
> (was a big bugger )
>
> Local pickles the leg with Brine honey and brown sugar
>
> Completely different taste to corned beef
>
> what I did on this one was half cook it in a pressure cooker
> Then baked it with honey ham glaze and cloves into the flesh
>
>
> then carved and served
> Not one complaint
> comes out with a Ham like taste and a smoked turkey type after taste
>
> worth a try perhaps .
>
> Appears to be a pure Aussie Kiwi type of recipe
> from the remarks received off Ng

You call it pumped and you say pickle with brine honey and brown sugar., Do
you have a recipe to corn or pickle it?

mom peagram wrote:
>
> "phil..c" > wrote in message
> ...
>> http://recipefinder.ninemsn.com.au/a....aspx?id=41912
>> some on here mentioned off Ng that they had not heard the term
>> PUMPED leg of Mutton
>>
>> Although this recipe refers to lamb we use Mutton (and I prefer the
>> taste of Mutton in this dish over lamb)
>> now on second day of sandwiches made out of the left over leg
>> (was a big bugger )
>>
>> Local pickles the leg with Brine honey and brown sugar
>>
>> Completely different taste to corned beef
>>
>> what I did on this one was half cook it in a pressure cooker
>> Then baked it with honey ham glaze and cloves into the flesh
>>
>>
>> then carved and served
>> Not one complaint
>> comes out with a Ham like taste and a smoked turkey type after taste
>>
>> worth a try perhaps .
>>
>> Appears to be a pure Aussie Kiwi type of recipe
>> from the remarks received off Ng
>
> You call it pumped and you say pickle with brine honey and brown
> sugar., Do you have a recipe to corn or pickle it?

No as I said a local pickles it although he is a farmer
he is also had a trade as a master Butcher (among other things)

When I see him next I will find out what he uses exactly .

I have asked him and all he said was Just brine and brown sugar plus
secret spices .

So give me about a week please .
Cheers

"phil..c" > wrote in message
...
> mom peagram wrote:
>>
>> "phil..c" > wrote in message
>> ...
>>> http://recipefinder.ninemsn.com.au/a....aspx?id=41912
>>> some on here mentioned off Ng that they had not heard the term PUMPED
>>> leg of Mutton
>>>
>>> Although this recipe refers to lamb we use Mutton (and I prefer the
>>> taste of Mutton in this dish over lamb)
>>> now on second day of sandwiches made out of the left over leg
>>> (was a big bugger )
>>>
>>> Local pickles the leg with Brine honey and brown sugar
>>>
>>> Completely different taste to corned beef
>>>
>>> what I did on this one was half cook it in a pressure cooker
>>> Then baked it with honey ham glaze and cloves into the flesh
>>>
>>>
>>> then carved and served
>>> Not one complaint
>>> comes out with a Ham like taste and a smoked turkey type after taste
>>>
>>> worth a try perhaps .
>>>
>>> Appears to be a pure Aussie Kiwi type of recipe
>>> from the remarks received off Ng
>>
>> You call it pumped and you say pickle with brine honey and brown sugar.,
>> Do you have a recipe to corn or pickle it?
>
> No as I said a local pickles it although he is a farmer
> he is also had a trade as a master Butcher (among other things)
>
> When I see him next I will find out what he uses exactly .
>
> I have asked him and all he said was Just brine and brown sugar plus
> secret spices .
>
> So give me about a week please .
> Cheers

Thanks Phil I appreciate your effort. I'm in Canada so I can't steal his
customers! LOL