To Roast Mutton
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Roast
Preheat your oven to 400°F (200°C).
Place the mutton in the oven and roast for about 2 hours, adjusting time based on the weight of the meat.
Baste the mutton with its own drippings periodically.
Remove excess fat from around the kidney before roasting the loin to avoid oily meat.
Make the gravy
To make gravy, pour a little hot water and coarse sea salt over the drippings.
For a richer gravy, use beef stock as directed in the sauce section.
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
- Mutton
- Provides the main meat, whose fat and connective tissue soften and flavour the dish as it roasts.
- Drippings (in the method)
- Carry roasted meat flavour and moisture, forming the base of the gravy.
The step that matters
Remove excess fat before roasting the loin. Surplus fat around the kidney can render into the meat and leave it greasy, so trimming it first helps keep the roast tasting clean.
“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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