Skip to main content

Roast Loin of Mutton

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Why it works: Mutton and sauce are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 1,087 recipes. Both carry decanoic acid, which smells soapy, waxy. The science ↓

Roast Loin of Mutton

Ingredients

Directions

  1. Remove the fat and kidney from the loin of mutton.

  2. Crack the joints for easier carving.

  3. Roast the loin of mutton as you would a leg of mutton.

  4. Serve with mint sauce.

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 + saucetop 25% of all pairs
    Smell alikelow
    Cooked together1,087 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  2. Mutton + minttop 28% of all pairs
    Smell alikelow
    Cooked together133 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Mint + saucetop 32% of all pairs
    Smell alikelow
    Cooked together568 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the mint

How well each one fits the dish's main ingredients (mutton, sauce):

  1. Capersfits better
  2. Pepperfits better
  3. Gingerfits better
  4. Mintthe original

Fit is the average pairing score against mutton, sauce. Candidates are from the same food group and used in at least 100 recipes.

You might also like

Mutton BrothMutton Broth292 recipesHaricot MuttonHaricot Mutton59 recipesMutton SoupMutton Soup56 recipesCurried MuttonCurried Mutton9 recipes