Leg Op Mutton
Ingredients
Directions
Prepare
Cut off the shank bone and trim the knuckle.
Soak the leg in lukewarm water for 10 minutes, then wash it clean.
Simmer
Cover the leg with cold water and let it simmer gently.
Skim the surface carefully while cooking.
Cook for 2.5 to 3 hours for thorough doneness, especially in cold weather.
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
- Main protein; slow, gentle cooking softens its connective tissue so the meat becomes tender.
The step that matters
Let it simmer gently. Boiling vigorously toughens muscle fibers and makes the meat stringy, while a gentle simmer cooks it evenly and keeps the broth clearer.
“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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