Skip to main content
Main

Mutton, Roast Loin of

Roast mutton loin grilled, dredged in flour, basted, browned, salted, and served with a strained boiling water gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 ↓

Mutton, Roast Loin of

Ingredients

Directions

Prepare

  1. Trim excess fat from the loin of mutton.

  2. Prepare a clear fire and place the meat on the grill.

  3. Dredge the meat with flour.

Cook and brown

  1. Baste the meat continuously while cooking.

  2. About 20 minutes before serving, move the meat closer to the fire to brown.

  3. Sprinkle the meat with salt.

Serve

  1. Dish the meat.

  2. Pour off the drippings.

  3. Add boiling water to the drippings.

  4. Strain the mixture over the joint.

  5. Serve hot.

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
Is the main cut of meat that is cooked and served as the dish.
Flour
Coats the surface of the meat, helping it brown and forming a base for the drippings.

The step that matters

Move the meat closer to the fire to brown. Browning happens at high surface heat, so the meat needs to be moved close to the fire near the end. Doing this too early can dry the meat, while too late leaves it pale.

“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.

You might also like

Mutton BrothMutton Broth292 recipesHaricot MuttonHaricot Mutton59 recipesMutton SoupMutton Soup56 recipesCurried MuttonCurried Mutton9 recipes