Roast Shoulder of Mutton
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat your oven to 350°F (175°C).
Place the shoulder of mutton on a roasting pan and season it with salt.
Roast and serve
Roast the meat, basting it frequently.
About 15 minutes before serving, move the meat closer to the heat to brown the outside.
Empty the dripping pan and add a little boiling water with a pinch of salt, then strain it over the meat before serving.
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
- Is the main cut of meat, providing the flavour and bulk of the dish.
The step that matters
Moving the meat closer to the heat to brown the outside. Browning relies on high heat driving Maillard reactions at the surface. Doing it too early can dry the meat, while doing it too late leaves the exterior pale and flavourless.
“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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