Leg of Mutton
Ingredients
Directions
The book gives no oven temperature. The 180°F (82°C) in the steps was added when the recipe was transcribed, as a starting point.
Seal the mutton
Put the leg of mutton into boiling water.
Boil for 5 to 10 minutes to seal the pores.
Cook in cooling water
Remove from heat and let the water cool to about 180°F (82°C).
Let the mutton sit in the hot water for about 1 to 1.5 hours.
Add coarse sea salt to the water before cooking.
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
- Leg of mutton
- The main cut, whose muscle proteins firm and become tender with gentle, long heating.
The step that matters
Let the water cool to about 180°F (82°C). Holding the water near 180°F cooks the meat gently. Hotter water toughens muscle proteins and squeezes out juices, so the mutton turns dry and firm instead of tender.
“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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