Boiled Leg of Mutton
Ingredients
Directions
Place the leg of mutton in a large pot.
Cover with water and add coarse sea salt to taste.
Bring to a boil, then reduce heat and simmer until tender.
Serve hot, optionally with a sauce of your choice.
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
- Provides the main protein, which becomes tender and juicy as it simmers slowly in liquid.
- Coarse sea salt
- Seasons the meat and the cooking water, flavouring the meat as it cooks.
The step that matters
Simmer until tender, not at a rolling boil. A hard boil toughens muscle fibres and can make the outside stringy, while a gentle simmer lets connective tissue break down slowly into tender meat. Keeping the liquid at a gentle simmer yields more evenly tender results.
“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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