Mouflon Back in Calvados Sauce – Brittany

Mix the ingredients for the marinade and pour it over the meat. Then put everything together in the refrigerator for at least 12 hours.

Remove the meat from the marinade and dry it.

Reduce the marinade to about 200 ml, skim it and pass it through a sieve.

Preheat the stove to 220 degrees.

Make diamond-shaped cuts (intersecting strips) in the pork rind of the meat. Then rub the meat with the herb mixture.

Melt 2 tablespoons of butter in a dish and place the meat in it with the pork rind facing up. Add the chopped onion and roast for about 20 minutes.

Now turn the temperature down to 190 degrees. Brush the roast exactly with melted butter and pour 150 ml of the marinade. Roast everything together for another 50 min, basting the roast with the stock from time to time.

For the sauce, melt the butter in a large frying pan and brown the apple pieces in it. Now reduce the temperature and add the juice of one lemon, sugar and pepper. Fry the apple pieces until they are just soft. Then put them aside and keep them warm not quite with the lid closed.

If necessary, degrease the roast stock and add the remaining marinade. Boil everything together until slightly creamy and now stir in the meat extract and

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