Steamed Leg of Mutton

The mutton can be steamed up to 1 day ahead, cooled completely, and refrigerated wrapped tightly in plastic wrap. Bring to room temperature for 1 hour before proceeding with the flour dredging and oven browning step.

Store leftover mutton wrapped tightly in aluminum foil or in an airtight container in the refrigerator for up to 4 days. Reheat slices in a 325°F oven covered with foil for 15-20 minutes, or use cold for sandwiches. The reserved steaming liquid can be refrigerated for up to 3 days or frozen for up to 3 months for use in soups or stews.