Boiled Leg of Mutton
Ingredients
Directions
Prepare
Cut off the shank bone and trim the knuckle.
Cook
Boil the mutton in salted water, skimming off any foam.
Cook for three hours.
Serve
Serve with parsley or celery and butter, caper sauce, or pickled kidney beans and onion sauce.
Mashed turnips, spinach, and potatoes are good sides.
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
- Provides the main body of the dish, with its meat becoming tender during long simmering.
The step that matters
Skimming off the foam. Foam that rises while the meat first boils contains coagulated proteins and impurities. Removing it keeps the broth clearer and the flavour cleaner.
“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.
More boiled leg of mutton recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.