Roast Leg of Mutton Boned and Stuffed
Ingredients
Directions
Bone the leg
Using a sharp knife, start boning the leg of mutton from the underside, cutting under the skin until you reach the bone.
Cut down to the bone and carefully pass the knife around it to remove the large bone from the thick end.
Once the large bone is removed, draw out the remaining bones easily.
Stuff and tie
Stuff the cavity with highly-seasoned forcemeat.
Tightly fasten the knuckle end.
Replace the bone at the base of the joint and sew the bone in place.
Roast and serve
Roast the leg in a cradle spit or on a jack, with the knuckle end down to prevent the forcemeat from dropping out.
Baste well during roasting.
Serve with good gravy.
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
- Forms the main joint of meat that is boned, stuffed and roasted whole.
- Forcemeat
- Fills the cavity, adding moisture and seasoned flavour as the joint cooks.
The step that matters
Fastening the knuckle end and positioning it down while roasting. If the stuffed cavity is not tightly closed and the knuckle end is not held downward, the forcemeat can fall out during roasting. Secure closure and orientation keep the stuffing contained and the joint intact.
“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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