Roast Mutton
Ingredients
Directions
Remove all the pink fat from the mutton.
If using the loin, crack the rib bones and skewer them, or remove the bones and roll the meat with stuffing inside.
For the fore-quarter, remove the shoulder blade bone, fill the cavity with stuffing, and skewer it into shape.
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.
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