Roast Neck of Mutton
5 personsIngredients
Directions
Prepare
Choose the middle or best end of the neck of mutton; if it has a large proportion of fat, trim off some of it and save it for suet puddings.
Cut the bones short and ensure the neck is properly jointed before roasting, so the bones separate easily at table.
Roast
Place the joint at a nice brisk fire, dredge it with flour, and keep continually basting until done.
Finish
A few minutes before serving, draw it nearer the fire to acquire a nice colour, sprinkle over it a little salt, pour off the dripping, add a little boiling water slightly salted, strain this over the meat and serve.
Serve
Red-currant jelly may be served with it.
Roast for about 1 hour.
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 neck (in the method)
- Provides the meat and fat; the fat drips off to baste the joint and flavour the gravy.
- Flour (in the method)
- Dredged over the joint, it helps form a browned, crisp surface on the meat.
The step that matters
Keep basting the joint until done. Regular basting keeps the surface from drying out while the fat renders and the flour browns, giving a moist interior and a golden crust.
“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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