Roast 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 400°F (200°C).
Season the mutton with coarse sea salt.
Place the mutton in a roasting pan.
Roast and serve
Roast in the oven for about 1.5 to 2 hours, or until cooked to your liking.
Let the mutton rest for 10 minutes before carving.
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
- Shoulder of mutton
- The main cut; its fat and connective tissue soften during slow roasting, keeping the meat moist and tender.
The step that matters
Resting the mutton before carving. As roasted meat cools slightly, its juices settle back into the muscle fibres. Carving straight from the oven lets those juices run out, leaving the meat drier.
“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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