Entree: Germany – Lower Saxony – Heidschnuckenbraten (Roast of Heidschnucke moorland sheep seasoned with juniper, garlic, and herbs)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Additional 20 min

Total 2 hrs 35 min

Ingredients

- 3.5 lb (1.6 kg) boneless Heidschnucke leg roast
- 2 tbsp (30 ml) lard or vegetable oil
- 1 tbsp (15 g) coarse sea salt
- 2 tsp (4 g) freshly ground black pepper
- 2 tbsp (12 g) crushed juniper berries
- 4 cloves (approx. 20 g) garlic, smashed
- 2 medium onions, sliced (about 10 oz / 300 g)
- 1 cup (240 ml) dry red wine
- 1 1/2 cups (360 ml) beef or lamb stock
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (12 g) brown sugar
- 2 sprigs fresh rosemary
- 3 bay leaves
- 2 tbsp (30 g) unsalted butter, for basting
- 1 lb (450 g) small potatoes, halved or left whole (optional, for roasting with the meat)

Instructions

1. Preheat the oven to 325°F (160°C). Pat the roast dry and rub all over with salt, pepper, and crushed juniper berries.
2. Heat lard or oil in a large heavy ovenproof pan over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove roast and set aside.
3. In the same pan, add butter if needed and sauté the sliced onions and smashed garlic until softened and lightly caramelized, about 6–8 minutes.
4. Deglaze the pan with the red wine, scraping up browned bits, then add stock, apple cider vinegar, brown sugar, rosemary, and bay leaves. Return the roast to the pan; tuck potatoes around the roast if using.
5. Cover the pan with a lid or tightly with foil and roast in the preheated oven for about 1 hour 45 minutes to 2 1/2 hours, basting occasionally with pan juices, until the meat is tender and an instant-read thermometer registers about 145–160°F (63–71°C) depending on desired doneness.
6. Remove roast to a cutting board and rest 15–20 minutes. Meanwhile, place the pan with juices over medium heat and reduce sauce to thicken slightly, taste and adjust seasoning.
7. Slice the roast, serve with roasted potatoes and spoon the reduced pan sauce over the meat.