Loin of Mutton Roasted
Ingredients
Directions
Prepare the loin
Remove the skin and excess fat from the loin of mutton.
Joint the meat and skewer it from the flap into the fillet.
Insert the spit through the chump end and secure the joint with the skewer.
Roast
Roast the mutton for 1 hour.
For smaller families, divide the loin; the chump end can be boiled for broth.
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
- The main meat; its fat and connective tissue add flavour and moisture as it roasts.
The step that matters
Securing the joint on the spit. A firmly tied and balanced joint turns evenly over the heat, so it cooks uniformly instead of scorching on one side and staying raw in the middle.
“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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