Leg of Mutton
Ingredients
Directions
Prepare
Cut off the shank bone and trim the knuckle.
Soak the leg in lukewarm water for 10 minutes.
Wash it clean.
Cook
Cover the leg with cold water.
Let it simmer gently.
Skim the surface carefully while cooking.
Cook for 2.5 to 3 hours for well-done meat, 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
- Leg of mutton
- Provides the main meat, which becomes tender through long, gentle simmering.
The step that matters
Skim the surface carefully while cooking. Foam and impurities rise to the surface as the meat simmers. Removing them keeps the broth clear and prevents a greasy or bitter taste.
“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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