Leg of Mutton
Ingredients
Directions
Prepare
Cut off the shank bone and trim the knuckle.
Soak the leg in lukewarm water for 10 minutes, then wash it clean.
Simmer
Cover the leg with cold water and let it simmer gently.
Skim the surface regularly.
Cook for 2.5 to 3 hours for thorough 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
- Leg of mutton
- Provides the main meat and fat, which turn tender and rich during long, gentle cooking.
The step that matters
Keep the simmer gentle. Vigorous boiling tightens the meat fibres and makes the liquid cloudy. A slow simmer lets the connective tissue soften gradually, so the meat stays moist and 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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