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Eoast Mutton and Lamb

A roasted shoulder or leg of mutton or lamb seasoned with salt, pepper, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Eoast Mutton and Lamb

Ingredients

Directions

Prepare

  1. Stuff the shoulder or leg as you would for veal.

  2. Sprinkle with coarse sea salt, black pepper, and flour.

Roast

  1. Roast until cooked through.

Serve

  1. Serve with asparagus, peas, lettuce, beans, or other vegetables.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mutton + flourtop 29% of all pairs
    Smell alikelow
    Cooked 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

Shoulder or leg of mutton or lamb
The main cut, which becomes tender and juicy as it roasts.
Flour
Dusted on the surface to help form a browned, crisp crust.

The step that matters

Roast until cooked through. Size, bone, and fat thickness change how long a joint takes, so the clock alone can mislead. Checking the thickest part with a thermometer shows whether the meat is safely done without overcooking it and drying it out.

“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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