Roasting
Ingredients
Directions
Set up
Light the gas and turn it full on in the oven.
Close the oven door for 10-15 minutes.
Hang the joint in the oven on the provided hook or shelf.
Roast
Roast for 10 minutes per pound for shoulder or neck of mutton; thicker pieces require longer.
For large joints, keep the gas full on for 5 minutes to seal the meat.
Lower the gas to half after sealing.
Wipe the meat with a cloth soaked in hot water to clean it before cooking.
For a leg of mutton, hang it thick end up for even cooking.
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
- Joint of meat
- Forms the bulk of the dish and browns on the outside during roasting.
The step that matters
Sealing large joints with full gas for 5 minutes. A short blast of high heat browns the outer surface and firms it, helping seal in juices before the heat is lowered for the rest of the roast.
“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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