Superior Receipt Foe Roast Leg of Mutton
Ingredients
Directions
Prepare
Cover the leg of mutton with cold water.
Bring the water to a boil and let it simmer gently for 30 minutes.
Roast and serve
Remove the mutton from the water and place it on a spit.
Roast the mutton for 1 hour and 15 minutes to 1 hour and 30 minutes, depending on its weight.
Serve with a mild garlic ragout or garnish with roasted tomatoes.
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
- The main meat; its connective tissue softens during slow cooking, leaving it tender and juicy.
- Cold water
- Heats the meat gradually and evenly, softening it before the roasting stage.
The step that matters
Simmer gently, do not boil hard. Vigorous boiling toughens the outer meat and can break it apart. A gentle simmer lets the connective tissue soften slowly while the meat stays moist and intact.
“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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