Leg of Mutton
Ingredients
Directions
Prepare
Cut off the shank bone and trim the knuckle.
Soak the leg in lukewarm water for 10 minutes.
Wash the leg clean and cover it with cold water.
Cook
Simmer gently for 2.5 to 3 hours, skimming carefully.
Serve
Use the cooking liquid to make soup or Scotch barley broth.
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
- Mutton leg
- Provides the main meat, which becomes tender and flavourful during long gentle simmering.
The step that matters
Skimming during the simmer. Foam and fat rise to the surface as the meat cooks. Skimming them off keeps the cooking liquid clear and prevents a greasy, cloudy broth.
“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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