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Roast Shoulder of Mutton

Roast shoulder of mutton cooked over fire, dredged in flour, baste, and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and flour are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 2,695 recipes. Both carry hexanal, which smells grass, green. The science ↓

Roast Shoulder of Mutton

Ingredients

Directions

Prepare

  1. Remove the vein from the under part of the shoulder.

Roast

  1. Hang the mutton before a good fire.

  2. Baste constantly.

  3. Cook for 16 minutes per pound.

  4. Continue to baste throughout cooking.

  5. Half an hour before serving, dredge with dried flour.

  6. Sprinkle with salt.

Finish and serve

  1. Pour off the fat.

  2. Add boiling water to the drippings.

  3. Serve on a very hot dish.

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 + flourtop 29% of all pairs
    Smell alikelow
    Cooked together2,695 recipes

    Shared aroma: hexanal (grass, green).

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

What each ingredient does

Mutton shoulder
Provides the meat that is roasted, with its own fat basting the joint as it cooks.
Dried flour
Dredged over the surface near the end, it helps form a browned, crisp outer crust.
Boiling water
Added to the drippings, it loosens the browned residue to make a simple pan sauce.

The step that matters

Baste constantly. Regular basting spreads melted fat and juices over the surface, keeping it moist and promoting even browning while the meat roasts for a long time.

“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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