Leg of Mutton
Ingredients
Directions
Trim the leg of mutton and place it in boiling water.
Move the pot to the side of the fire to cool slightly, then return it 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 salt to the water.
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; slow simmering in water makes it tender and cooked through.
- Coarse sea salt
- Seasons the meat and the cooking water, adding savoury flavour to the meat.
- Yorkshire relish
- Adds a tangy, savoury sharpness that complements the rich, mild boiled meat.
The step that matters
Keeping the water simmering, not boiling. Holding the water at a gentle simmer cooks the meat evenly and keeps it tender; a hard rolling boil toughens the muscle fibres and can make the meat dry 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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