Roast Leg of Mutton
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Wipe the leg of mutton and place it in a baking tin.
Roast in a 400°F (200°C) oven for two hours.
Sprinkle a little coarse sea salt on the meat shortly before serving.
Baste the meat continually with the drippings while cooking.
When done, dish the meat and pour off the drippings from the tin.
Add boiling water with a pinch of salt to the drippings, stir well, and strain over the joint.
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
- The main joint; its fat renders during roasting, keeping the meat moist and flavourful.
- Coarse sea salt
- Seasons the surface of the meat and adds a light crunch.
- Boiling water
- Dissolves the browned drippings in the tin to make a thin, flavourful gravy.
The step that matters
Basting the meat continually with the drippings. Spooning hot fat and juices over the joint keeps the surface from drying out and encourages even browning. Skipping it can leave the outside dry while the inside cooks through.
“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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