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Mutton, Neck Of, Roasted

Roasted neck of mutton seasoned with coarse sea salt and flour, served with gravy, baked tomatoes, or currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and tomato work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 452 recipes. Both carry 1-nonanal, which smells fatty, waxy. The science ↓

Mutton, Neck Of, Roasted

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Ask your butcher to shorten the rib bones for a better appearance.

  2. Trim any excess fat from the neck of mutton.

  3. Preheat your oven to 350°F (175°C).

  4. Rub coarse sea salt over the joint before roasting.

  5. Dredge the meat with flour to create a nice froth.

Roast and serve

  1. Roast for 15 minutes per pound.

  2. Baste frequently.

  3. Serve with gravy, baked tomatoes, or currant jelly.

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 + tomatotop 19% of all pairs
    Smell alikemoderate
    Cooked together452 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  2. Flour + tomatotop 22% of all pairs
    Smell alikemoderate
    Cooked together7,065 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

Neck of mutton
Is the main cut, whose fat and connective tissue become tender and juicy during slow roasting.
Flour
Dredging the meat helps form a light crust that browns and gives a frothy surface.

Swap the tomato

How well each one fits the dish's main ingredients (mutton, flour):

  1. Shallotfits better
  2. Leekfits better
  3. Turnipfits better
  4. Tomatothe original

Fit is the average pairing score against mutton, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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