Mutton and Lamb
Ingredients
Directions
Prepare
Melt the dripping in an oval iron or copper pot.
Sprinkle the leg of lamb with coarse sea salt and place it in the pot.
Cook
Cover the pot with a lid and place it over a moderate heat on the trivet.
Shake the pot occasionally to prevent burning and turn the meat to ensure even cooking.
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 lamb
- Forms the main body of the dish; slow, covered cooking keeps the meat tender and juicy.
- Dripping
- Adds fat that carries flavour and helps the meat brown and avoid sticking to the pot.
The step that matters
Cover the pot and cook over moderate heat. A lid traps moisture so the lamb cooks gently and stays juicy. Heat that is too high scorches the fat and meat sticking to the base, so the pot needs regular shaking and turning for even cooking.
“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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