Roast Leg of Mutton
Ingredients
Directions
Prepare
Have the bone cut short, wipe it all over with cold water, dredge with flour, salt and pepper.
Roast
Place in a hot oven for fifteen minutes.
Add to the pan one cup of hot water, baste frequently, allowing ten minutes per pound if liked rare, and fifteen minutes if liked well done.
Serve
Garnish the end of the bone with a paper frill or a bunch of water cress or parsley.
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. See the original page.
Explore the science
What each ingredient does
- Hot water
- Adds liquid to the pan, creating steam and moisture that help keep the meat from drying out while it roasts.
The step that matters
Timing by weight and basting. Cooking time depends on the weight of the meat, so the per-pound timing is only a guide. Basting keeps the surface moist and helps it brown evenly, and checking doneness is the surest way to avoid overcooking.
“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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