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Roast Loin of Mutton

Roast loin of mutton seasoned with salt, pepper, and optional herbs, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Roast Loin of Mutton

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Season the loin of mutton with salt, pepper, and herbs if desired.

Roast and rest

  1. Place the mutton in a roasting pan and roast for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).

  2. Let the meat rest for 15 minutes before carving.

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. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Loin of mutton
Is the main cut; its meat sets and turns tender and juicy as it roasts.
Salt
Seasons the meat and helps draw out flavour from its surface.

The step that matters

Roast to temperature, then rest. Mutton is done by internal temperature, not time alone. Overcooking dries the lean meat, while resting lets juices redistribute so slices stay moist.

“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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