Superior Receipt Eor Roast Leg of Mutton
Ingredients
Directions
Simmer
Cover the leg of mutton with cold water.
Bring the water to a boil, then 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 cut; simmering then roasting cooks it through and browns its outside.
The step that matters
Roasting time. The roasting time depends on weight because heat must travel to the centre of the joint. A heavier leg needs longer to cook through, so judging by weight rather than the minimum time helps avoid undercooked meat.
“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 roast 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.