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Leg of Mutton

Roast a 7‑8 lb leg of mutton with salt, optional Liebig's extract, and serve with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and meat work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 936 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Leg of Mutton

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 300°F (150°C) for slow cooking or 350°F (175°C) for common cooking.

  2. Sprinkle fine salt lightly over the leg of mutton.

Roast and serve

  1. Place the mutton in the oven and cook for 4 hours for slow method or 2 hours for common method.

  2. Ladle a spoonful or two of boiling water over the meat before serving.

  3. For gravy, mix a few spoonfuls of Liebig's extract of meat with the juices from the roast.

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 + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together936 recipes

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

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

What each ingredient does

Leg of mutton
Is the main cut of meat, providing the substance and flavour of the roast.
Liebig's extract of meat
Adds concentrated meaty savour to the gravy made from the roasting juices.

“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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