Roast Haunch of Mutton
10 personsIngredients
Directions
Prepare
Let the haunch of mutton hang as long as possible without becoming tainted; dust flour over it while hanging to keep off flies and prevent air from getting to it.
Wash the outside well to avoid bad flavour from keeping; then flour it and put it down to a nice brisk fire at some distance so that it may gradually warm through.
Roast
Keep continually basting, and about 1/2 hour before it is served, draw it nearer to the fire to get nicely brown.
Finish and serve
Sprinkle a little fine salt over the meat, pour off the dripping, add a little boiling water slightly salted, and strain this over the joint.
Place a paper ruche on the bone, and send red-currant jelly and gravy in a tureen to table with it.
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
- Mutton haunch (in the method)
- Forms the main body of the dish and releases its own fat and juices as it roasts.
The step that matters
Drawing the joint nearer the fire for browning. Moving the meat closer to the heat only about half an hour before serving lets the surface brown without burning. Too early can char the outside before the centre cooks, and too late leaves it pale.
“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.
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.