Mutton Roast Leg of Mutton
Ingredients
Directions
Prepare
Remove the shank bone from the leg of mutton, cutting 1 inch below the knuckle.
Roast
Roast the mutton on a spit over an even fire for 1.5 hours.
Baste the mutton with broth in the dripping pan during cooking.
Sprinkle with coarse sea salt 5 minutes before removing from the fire.
Serve
Place the mutton on a dish with a paper frill around the knuckle bone.
Skim the fat from the gravy, strain it, and pour over the meat before serving.
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 that is roasted and served as the dish.
- Broth
- Basting liquid in the dripping pan that keeps the surface moist and feeds the gravy.
The step that matters
Sprinkle with coarse sea salt 5 minutes before removing from the fire. Salt added shortly before the meat leaves the heat seasons the surface without giving it time to draw out much moisture, so the outside tastes seasoned while the interior stays juicy.
“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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