Boiled Leg of Mutton
Ingredients
Directions
Prepare
Place the leg of mutton in a large pot.
Add enough boiling water to cover the mutton.
Stir in the coarse sea salt.
Cook
Bring the water to a boil, then reduce to a simmer.
Cook until the mutton is tender.
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
- Mutton leg
- Provides the meat that becomes tender through long, gentle simmering.
- Coarse sea salt
- Seasons the meat and cooking water throughout the dish.
The step that matters
Reduce to a simmer. Keeping the water at a gentle simmer rather than a hard boil cooks the meat evenly and helps its connective tissue break down slowly, keeping the meat tender instead of tough and stringy.
“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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