Why it works: Mutton and meat work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 936 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Mutton or Lamb
Ingredients
Directions
Identify the juiciest part of the leg, which is in the middle of the thigh.
For boiled mutton, position the shank to your left; for roasted, to your right.
Make the first cut through the pope's eye (the kernel).
Cut nice slices from both directions of the fat.
Serve each portion with gravy from the meat.
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.
-
Mutton + meattop 14% of all pairsSmell alikemoderateCooked together936 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
More mutton leg recipes
You might also like
Mutton Broth292 recipes
Haricot Mutton59 recipes
Mutton Soup56 recipes
Meat Croquettes52 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.