Skip to main content
Main

Shoulder of Mutton

A roasted shoulder of mutton seasoned with coarse sea salt and coated in flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Shoulder of Mutton

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat your oven to 350°F (175°C).

  2. Sprinkle the meat with a little coarse sea salt.

Roast

  1. Roast the shoulder of mutton for 1 hour and 45 minutes.

  2. Dredge the meat with flour after 1 hour of roasting.

  3. Dredge it again with flour 20 minutes before removing it from the oven.

Serve

  1. Serve the roast 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

Shoulder of mutton
Is the main cut of meat, providing the substance and flavour of the roast.
Flour
Coats the surface, helping form a crust that browns during roasting.

The step that matters

Second flour dredge timing. Flour needs time in the oven to set and brown. Dredging too late, close to removal, leaves a thin, pasty coating instead of a crisp, golden crust.

“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