Mutton Chop
Ingredients
Directions
Trim the chop neatly, removing the top and most of the fat.
Season with coarse sea salt.
Cook the chop to your desired doneness.
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 chop
- Is the main protein, so its cut and fat trimming shape the final texture and flavour.
The step that matters
Cook the chop to your desired doneness. Meat continues to cook after leaving the heat, and overcooking drives out moisture and toughens the muscle fibres. Pulling it a little early and resting it lets the juices redistribute, keeping the chop tender and juicy.
“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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