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Loin of Mutton, Rolled

A rolled loin of mutton tied with string, served with a gravy made from its bones.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mutton and meat work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 936 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Loin of Mutton, Rolled

Oven, in the book's wordsA very hot oven

Ingredients

Directions

Prepare

  1. Remove the bones from the loin of mutton and lay the meat flat on a board.

  2. Prepare a good force meat and spread it where the bones were removed.

  3. Carefully roll the meat up and tie it with string every 2 inches.

Make the gravy

  1. Boil the bones to make gravy, then remove the fat and thicken the gravy with flour.

Cook

  1. Cook for 15 minutes per pound of meat.

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 + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together936 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Meat + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,529 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. 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 that is rolled, tied and cooked as the centrepiece.
Force meat
Stuffing that fills the space left by the bones and adds moisture and flavour to the roast.
Flour
Thickens the gravy made from the boiled bones.

The step that matters

Rolling and tying the meat. The roll must be even and firmly tied so the force meat stays inside and the joint cooks at a steady rate. Loose rolls can open and let the stuffing leak out during cooking.

“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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