Leg of Mutton
Ingredients
Directions
Prepare
Cut off the shank bone and trim the knuckle.
Soak the leg in lukewarm water for 10 minutes, then wash it clean.
Cook
Cover the leg with cold water and let it simmer gently, skimming the surface carefully while cooking.
Cook for 2.5 to 3 hours for thorough doneness, especially in cold weather.
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
- Mutton leg
- Forms the dish itself; its connective tissue softens into tender meat during long, slow cooking.
The step that matters
Keep the simmer gentle. A hard boil toughens meat fibers and makes the broth cloudy. A gentle simmer lets connective tissue break down slowly, so the meat turns tender and the liquid stays clear.
“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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