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Loin of Mutton, Rolled

A rolled mutton loin stuffed with force meat, tied with string, and cooked in gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mutton and meat work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 936 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Loin of Mutton, Rolled

Oven, in the book's wordsA very hot oven

Ingredients

Directions

Prepare the joint

  1. Remove the bones from the loin of mutton.

  2. Lay the meat flat on a board.

  3. Spread the force meat along where the bones were removed.

  4. Carefully roll the meat up and tie it with string every 2 inches.

Make the gravy

  1. Boil the bones to make gravy, removing the fat.

  2. Thicken the gravy with a little flour.

Cook

  1. Cook for 15 minutes per pound.

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

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. Mutton + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together936 recipes

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

  2. Meat + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,529 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mutton + flourtop 29% of all pairs
    Smell alikelow
    Cooked together2,695 recipes

    Shared aroma: hexanal (grass, green).

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

What each ingredient does

Loin of mutton
Forms the main body of the dish and provides the meat that is rolled and cooked.
Force meat
Fills the space left by the bones, adding moisture and flavour to the inside of the roll.
Bones
Simmered to make the gravy, releasing flavour into the liquid.
Flour
Thickens the gravy as its starch swells in the hot liquid.

The step that matters

Carefully roll and tie the meat. A tight, even roll with string spaced regularly holds the force meat in place and helps the joint cook at an even rate. A loose or uneven roll can open during cooking and leave the filling exposed or the meat unevenly done.

“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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