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Roast Mutton

Roast Mutton is a simple dish of seasoned mutton roasted with water, flour, and drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Roast Mutton

Ingredients

Directions

Prepare

  1. Wash the meat well.

  2. Sprinkle with pepper and coarse sea salt.

  3. Dredge with flour.

Roast

  1. Place in a roasting pan with a little water in the bottom.

  2. Baste often with the drippings.

Finish the gravy

  1. Skim the gravy well and thicken with flour.

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 + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 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

Leg of mutton
Is the main cut of meat that is roasted and carved for the dish.
Flour
Coats the surface and thickens the drippings into a gravy.

The step that matters

Basting often with the drippings. Spooning drippings over the meat keeps its surface moist and helps it brown evenly as it roasts. Skimming fat from the gravy before thickening keeps the sauce from tasting greasy.

“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 mutton recipes

Shoulder 24Loin 20Saddle 13Leg 9Neck 7Breast 6 See all 20 →

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