Boiled Leg of Mutton
8 personsIngredients
Directions
Prepare
Cut off the shank-bone and trim the knuckle of the leg of mutton.
Wash and wipe the leg very clean.
Cook
Plunge the leg into sufficient boiling water to cover it.
Let the water boil up, then move the saucepan to the side of the fire to maintain a gentle simmer.
Skim well and add a little salt.
After about 2-1/4 hours of simmering, the leg will be done.
Serve
Serve with carrots and mashed turnips, which may be boiled with the meat.
Present caper sauce in a tureen at the table.
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
- Leg of mutton (in the method)
- Provides the main meat, which becomes tender as its connective tissue softens during long, gentle simmering.
The step that matters
Keep the simmer gentle. Once the water has boiled up, a gentle simmer cooks the meat evenly and keeps the fibres tender. A hard rolling boil toughens the meat, pushes the surface to over-cook, and can break the leg apart.
“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.
More boiled leg of mutton recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.