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Mutton, Roast Loin of

Roasted mutton loin seasoned with coarse sea salt and flour, served with a salted boiling water sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and flour are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 2,695 recipes. Both carry hexanal, which smells grass, green. The science ↓

Mutton, Roast Loin of

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare

  1. Trim excess fat from the loin of mutton.

  2. Prepare a clear fire and place the meat on the grill.

Roast

  1. Dredge the meat with flour and baste continuously while cooking.

  2. About 20 minutes before serving, move the meat closer to the fire to brown it.

  3. Sprinkle a little coarse sea salt over the meat.

Serve

  1. Dish the meat and pour off the drippings.

  2. Add boiling water, slightly salted, and strain it over the joint before serving.

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 + 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

Loin of mutton
Is the main cut of meat, cooked whole so its juices stay within the joint.
Flour
Dredged on the surface, it helps form a crust that browns during roasting.
Coarse sea salt
Seasons the surface of the meat and enhances its savoury flavour.

The step that matters

Moving the meat closer to the fire. Browning depends on high surface heat, and moving the meat too early or too late changes the crust. Timing it about 20 minutes before serving lets the surface brown without overcooking the interior.

“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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