Why it works: Mutton and flour are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 2,695 recipes. Both carry hexanal, which smells grass, green. The science ↓
Mutton, Roast Loin of
Ingredients
Directions
Prepare
Trim off excess fat from the loin of mutton.
Prepare a clear fire and place the meat on the grill.
Cook
Dredge the meat with flour and baste it well while cooking.
Cook until done, about 1.5 hours for a 6 lb loin.
Serve
Serve hot with gravy made from the drippings.
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
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Mutton + flourtop 29% of all pairsSmell alikelowCooked together2,695 recipes
Shared aroma: hexanal (grass, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Loin of mutton
- Is the main cut of meat that provides the dish's substance and flavor.
- Flour
- Forms a light coating on the meat that helps it brown and holds baste.
The step that matters
Basting while cooking. Flour-dredged meat browns and can dry out over a long cook, so repeated basting keeps the surface moist and helps build 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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