Corned Leg of Mutton
Ingredients
Directions
Prepare
Ask your butcher to prepare a leg of mutton in brine for three days.
Cook and serve
After brining, boil the leg of mutton until fully cooked.
Slice the mutton and serve cold for supper or lunch.
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
- Mutton leg
- Forms the main body of the dish; brining and boiling turn it into tender, sliceable meat.
- Brine
- Salt penetrates the meat, seasoning it and helping it hold moisture during cooking.
The step that matters
Boiling until fully cooked. Mutton must reach a fully cooked interior so it is safe and tender; undercooked meat stays tough and can carry pathogens. Gentle simmering keeps the meat from toughening.
“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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