Leg of Mutton
Ingredients
Directions
Prepare
Cut off the shank bone and trim the knuckle.
Soak the leg in lukewarm water for 10 minutes and wash it clean.
Cook
Cover the leg with cold water and let it simmer gently.
Skim the surface carefully while cooking.
Cook for 2.5 to 3 hours for thorough doneness, especially in cold weather.
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, whose connective tissue softens into tender texture during long, slow simmering.
The step that matters
Simmer gently, do not boil. A gentle simmer lets connective tissue break down slowly, keeping the meat tender. A hard boil toughens the muscle fibres, and it churns fat and scum into the cooking liquid, clouding it.
“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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