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Neck of Mutton, Roasted

A roasted mutton neck prepared by removing bones, seasoning, wrapping in paper, and roasting on a spit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,781 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Neck of Mutton, Roasted

Ingredients

Directions

Prepare

  1. Remove the chine bone and about two inches of the rib bones from the neck of mutton.

  2. Strip the meat from the bones.

  3. Butter and salt the meat.

Roast

  1. Cover the mutton with the two sheets of paper and tie them securely.

  2. Tie the mutton onto a spit.

  3. Roast for about 1 hour.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mutton neck
Provides the meat that is roasted, becoming tender and juicy as it cooks.
Butter
Adds fat that carries flavour and helps keep the surface of the meat moist during roasting.
Coarse sea salt
Seasons the meat and draws out moisture that helps form a flavourful surface.

The step that matters

Covering the mutton with paper. The paper shields the meat so it cooks gently and keeps in moisture. If it is not tied securely, it can slip or expose the meat, which may dry out or brown unevenly.

“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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