Leg of Mutton
Ingredients
Directions
Prepare
Cut off the shank bone and trim the knuckle.
Soak the leg in lukewarm water for 10 minutes.
Wash it clean and cover with cold water.
Cook
Simmer gently and skim carefully for 2.5 to 3 hours.
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 meat, whose connective tissue softens into tender meat during long simmering.
The step that matters
Simmer gently and skim carefully. A rapid boil toughens the meat and churns fat and scum into the liquid. Gentle simmering keeps the meat tender and the broth clearer, so skimming removes impurities that would otherwise cloud it.
“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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