Roasted Leg of Mutton
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 400°F (200°C).
Prepare the fire to maintain a steady heat throughout cooking.
Roast
Baste the joint with hot dripping as soon as it goes into the oven.
Baste the joint every 10 minutes during cooking.
Roast for 1 hour and 45 minutes, using the rule of 15 minutes per pound as a guideline.
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
- Forms the main roast; its size sets the cooking time.
- Dripping or cooking fat
- Coats the surface of the joint, aiding browning and adding moisture and flavour.
The step that matters
Basting the joint every 10 minutes. Regular basting with hot fat keeps the surface moist and helps it brown evenly. Letting the surface dry out can leave it tough and pale, so the joint needs steady attention throughout the roast.
“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.
More roasted leg of mutton recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 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.