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Loin of Mutton Roasted

A roasted mutton loin seasoned with coarse sea salt and baked flour, served with its own gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and flour are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 2,695 recipes. Both carry hexanal, which smells grass, green. The science ↓

Loin of Mutton Roasted

Ingredients

Directions

Roast

  1. Place the loin of mutton before a hot fire for 10 minutes.

  2. Move it back and roast slowly at a distance for 1 hour.

  3. A few minutes before serving, dredge the meat with baked flour and sprinkle with salt.

  4. Baste the meat well from the beginning.

Serve

  1. Pour off the drippings and serve with its own gravy, adding a little boiling water.

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 + flourtop 29% of all pairs
    Smell alikelow
    Cooked together2,695 recipes

    Shared aroma: hexanal (grass, green).

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

What each ingredient does

Loin of mutton
Main cut of meat; its fat and juices give the dish its rich flavour and moisture.
Baked flour
Dredged over the meat to form a light coating that helps the surface brown.

The step that matters

Move it back and roast slowly at a distance. After the initial blast of heat, slow roasting at a lower heat cooks the thick loin evenly through. Staying too close to high heat would overcook and dry the outside before the centre is done.

“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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