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Koast Leg of Mutton

A roasted leg of mutton cooked with its drippings, red wine, and jelly for a savory gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and red wine work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 117 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Koast Leg of Mutton

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare and roast

  1. Preheat the oven to 350°F (175°C).

  2. Roast the leg of mutton for 2 hours.

  3. Halfway through, remove excess fat from the roast.

  4. Baste the meat with the drippings.

  5. Add 10 minutes of cooking time for each additional pound of mutton.

Make the gravy

  1. For gravy, mix the drippings with current jelly 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. Mutton + red winetop 21% of all pairs
    Smell alikelow
    Cooked together117 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

Mutton
Provides the main meat, whose fat and connective tissue add rich flavor and juiciness as it roasts.
Drippings
Basting with the pan juices adds flavor and moisture to the surface of the meat.
Current jelly
Adds sweetness and body to the gravy, balancing the savory meat drippings.
Red wine
Adds acidity and depth of flavor to the gravy.

The step that matters

Adding roasting time for a heavier leg. Heat reaches the center of a large cut slowly, so a heavier leg needs proportionally more time to cook through. Adding only the base time can leave the center undercooked.

“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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