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Loin of Mutton Roasted

A roasted loin of mutton seasoned with coarse sea salt, broth, port wine, and mushroom ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Port wine and mushroom work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 570 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Loin of Mutton Roasted

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the joint

  1. Remove the skin and excess fat from the loin of mutton.

  2. Join the meat and skewer it from the flap into the fillet.

  3. Insert the spit through the rump and secure the joint with the skewer.

Roast

  1. Roast for 1 hour at 400°F (200°C).

Portioning and extra cuts

  1. For a small family, divide the loin; the rump end can be boiled for broth.

  2. The ribs can be roasted plainly or as described above.

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. Port wine + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together570 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Mutton + mushroomtop 13% of all pairs
    Smell alikemoderate
    Cooked together685 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Port wine + ketchuptop 15% of all pairs
    Smell alikelow
    Cooked together425 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Mushroom + ketchuptop 16% of all pairs
    Smell alikelow
    Cooked together2,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Mutton + port winetop 17% of all pairs
    Smell alikemoderate
    Cooked together344 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Loin of mutton
Forms the main body of the dish and supplies the rich meat flavour.
Mushroom ketchup
Adds savoury depth and a deeper, umami-rich background flavour.
Broth
Provides a savoury liquid base that adds moisture and flavour.

The step that matters

Securing the joint on the spit. A tightly skewered, balanced joint turns evenly over the heat, so it cooks at a uniform rate and does not end up unevenly done or lopsided.

“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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