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Leg of Mutton a LA Haut Gout

A roasted leg of mutton seasoned with garlic, pepper, and salt, served with gravy and red wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Leg of Mutton a LA Haut Gout

Ingredients

Directions

Prepare

  1. Hang the leg of mutton for two weeks.

  2. Rub the mutton with garlic, pepper, and salt.

Roast and serve

  1. Roast the mutton until properly cooked.

  2. Serve with gravy and red wine.

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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Clove + red winetop 8% of all pairs
    Smell alikemoderate
    Cooked together849 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  5. Pepper + red winetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,075 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Leg of mutton
Forms the main body of the dish, providing the meat that is roasted and served.
Garlic
Adds aroma and pungency that penetrates the meat when rubbed onto its surface.
Red wine
Adds acidity and depth of flavour to the accompanying sauce served with the mutton.

The step that matters

Roast the mutton until properly cooked. Meat is safe and tender only when the centre reaches the right internal temperature. Roasting too briefly leaves it undercooked, while overcooking dries out the muscle fibres and toughens the meat. The record gives no time or temperature, so a cook should check the centre with a thermometer.

Swap the garlic

How well each one fits the dish's main ingredients (mutton, clove, pepper, red wine):

  1. Rosemaryfits better
  2. Thymefits better
  3. Allspicefits better
  4. Garlicthe original

Fit is the average pairing score against mutton, clove, pepper, red wine. Candidates are from the same food group and used in at least 100 recipes.

“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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