Leg of Mutton
Ingredients
Directions
Prepare
Trim the leg of mutton nicely.
Boil
Place it in boiling water to seal the surface and retain juices.
Move the pot to the side of the fire to cool slightly.
Return it to the fire to keep the water simmering until the meat is done.
Skim off any scum that rises to the surface.
When the meat is about half done, add coarse sea salt to the water.
Serve
Serve with Yorkshire Relish for added flavor.
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
- Is the main cut of meat that is cooked and served whole.
- Coarse sea salt
- Seasons the meat and water as it cooks.
The step that matters
Return it to the fire to keep the water simmering until the meat is done.. If the water boils too hard, the meat's outer layers toughen and dry out. Keeping the water at a gentle simmer cooks the meat evenly and keeps it tender.
“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.
More boiled leg of mutton recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.