Rinse the thigh and pat dry. Salt and pepper well on both sides. Brush the underside vigorously with mustard and season with thyme and rosemary.
Melt the butter in a large roaster and fry the thigh on both sides - skin side first - vigorously in it.
In the meantime, preheat the oven to 150 ° C (hot air).
Peel and halve the onions, peel the carrots and cut into very large pieces. Add to the meat, fry briefly and then deglaze with a mug of orange juice and a mug of water. Of course you can give more or less juice or water depending on your taste. It gets a little fruity and sweeter with juice.
Cover and place in the preheated oven on the lowest shelf. The skin side should be on top.
In the meantime, prepare the caramel sauce for pouring over the leg so that the skin becomes nice and crispy afterwards.
To do this, let the sugar caramelize in a saucepan - but be careful, it gets too dark, it will turn bitter - and then deglaze with sherry and orange juice. Caution, risk of splash!
After an hour, remove the lid and pour the caramel sauce over the leg. Then cook for another 30-45 minutes. If necessary, check the amount of liquid in between and add a little if necessary.
If the skin is not crispy enough, you can turn up the temperature shortly before the end of the cooking time or switch on the grill for a short time. But you have to be careful that the skin does not turn black immediately.
After 1 1/2 - 2 hours - depending on the size of the leg - take the meat out of the oven and pour the meat stock through a sieve into a saucepan, thicken with a dark sauce thickener and, if necessary, season again with pepper and salt.
Apple red cabbage and dumplings of all kinds taste great with it.
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