Hi all i ment to post this couple of weeks ago. My Mrs tends to find roe haunch a wee bit dry when cooked and before anybody says its not over cooked.
So she looked up old methods on the web found one called LARDING, there might be another name for it, but we submerged the haunch in water in a huge Le Creuset pot by covering it by about 1 inch, simmered it for about 7 hours. I must admit it tasted tender'er.
After eaten the haunch, we saved the water/stock put some carrot's, onions, celery few hers-de-provence added couple of pounds of diced shoulder with a hint of chilli flakes and wow gorgous.