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Loin of Mutton Roasted

A roasted mutton loin seasoned with coarse sea salt and skewered.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Loin of Mutton Roasted

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

  1. Remove the skin and some fat from the loin of mutton.

  2. Joint the meat and skewer it from the flap into the fillet.

  3. Insert the spit through the chump and secure the joint with the skewer at the thin end.

Roast

  1. Roast for 1 hour at 400°F (200°C).

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

What each ingredient does

Loin of mutton
Is the main cut of meat, cooked whole and carved after roasting.
Coarse sea salt
Seasons the meat's surface and helps form a flavourful crust.

“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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