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Mutton, Roast Loin of

Roast a trimmed loin of mutton seasoned with coarse sea salt, then serve with a salted water reduction.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Mutton, Roast Loin of

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.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Cut and trim off excess fat from the loin of mutton.

  3. Season the meat with a little coarse sea salt.

Roast and serve

  1. Roast in the oven until nicely browned, about 2 hours for a 7 lb loin.

  2. Remove from the oven, dish the meat, and pour off the drippings.

  3. Add some boiling water, slightly salted, and strain it over the joint before serving.

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

What each ingredient does

Loin of mutton
Forms the main roast; its fat and lean meat brown and become tender in the oven.
Coarse sea salt
Seasons the surface of the meat and enhances its savory flavor.

“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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