Ask the butcher to cut the leg at its joint to help you fit it into a pot because it’s quite large.
It is very important that you buy your meat from a decent butcher and not buy this cut from the supermarket. I don’t think you will find it in a supermarket “fresh” they usually only have them that are brined (rimmad). You can use that but after making it myself I find it has a strange after taste from the brining liquid which is not very appetizing. At least to me, perhaps growing up here in Sweden you could be used to that taste but I don’t like it. Try it yourself, it’s certainly cheap enough to experiment with.
The sauce is simplicity itself. The only important thing here is that it is made with equal parts of each ingredient. Which means that you can make as much of this as you like by simply using a larger measurement.
I would not have thought that it would be as good as it is. Soya and catsup – sounds awful but it works really well here and I have used it on spare ribs with good results with the addition of a little crushed garlic but you don’t need that here.
Serve this with a Warm Potato Salad with Soft Cheese and Scallion recipe which I have up here or with some kind of gratin of potatoes or mashed potatoes