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Superior Receipt for Roast Leg of Mutton

A boiled and roasted leg of mutton served with garlic ragout or roasted tomatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Superior Receipt for Roast Leg of Mutton

Ingredients

Directions

Prepare

  1. Cover the leg of mutton with cold water.

  2. Bring the water to a boil, then let it simmer gently for 30 minutes.

  3. Remove the mutton from the water and place it on a spit.

Roast and serve

  1. Roast the mutton for 1 hour and 15 minutes to 1 hour and 30 minutes, depending on its weight.

  2. Serve with a mild garlic ragout or garnish with roasted tomatoes.

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

Leg of mutton
Is the main cut of meat, cooked through by gentle simmering and then roasting.
Cold water
Brings the meat up to heat gently during the simmering stage.

“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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