Roast of Mutton
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Preheat the oven to 400°F (200°C).
Place the mutton in the oven and roast for 20-30 minutes to form a crust.
Lower the temperature to 350°F (175°C) by closing the draughts.
Baste the meat every 15 minutes with a mixture of drippings and a small amount of water.
Ensure the meat remains juicy and tender throughout the cooking process.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Mutton
- The main meat; its outer surface browns and its interior becomes tender and juicy as it cooks.
The step that matters
Lowering the oven temperature after the crust forms. The high initial heat sets and browns the surface. Lowering the heat lets the centre cook through gently, so the outside does not darken or dry out before the meat is done.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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