Leg of Mutton Stuffed

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. Parsley + carrottop 1% of all pairs
   Smell alikestrong
   Cooked together8,053 recipes

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

2. Carrot + beanstop 4% of all pairs
   Smell alikestrong
   Cooked together1,443 recipes

   Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

3. Carrot + oniontop 6% of all pairs
   Smell alikemoderate
   Cooked together21,601 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

4. Onion + beanstop 7% of all pairs
   Smell alikestrong
   Cooked together5,242 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

5. Parsley + beanstop 8% of all pairs
   Smell alikestrong
   Cooked together1,376 recipes

   Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Leg of mutton

Forms the main meat that is stuffed, stewed and glazed for a rich, tender centre.

Fat bacon

Adds fat and savoury flavour to the stuffing and moistens the meat as it stews.

Haricot beans

Are puréed into the sauce, giving it body and a thick, creamy texture.

Butter

Enriches the onion base and the beans, adding richness and a smooth mouthfeel.

Flour

Thickens the onion and butter base so the gravy-based sauce holds together.

Veal slices

Add gelatin and savoury depth to the stewing liquid that becomes the glaze.

The step that matters

Swap the onion

How well each one fits the dish's main ingredients (mutton, parsley, veal, carrot, beans, butter, flour):

1. Leekfits better
2. Turnipfits better
3. Shallotfits better
4. Onionthe original

Fit is the average pairing score against mutton, parsley, veal, carrot, beans, butter, flour. Candidates are from the same food group and used in at least 100 recipes.