Leg of Mutton
Ingredients
Directions
Prepare
Cut off the shank bone and trim the knuckle.
Soak the leg in lukewarm water for 10 minutes, then wash it clean.
Simmer
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
- Leg of mutton
- Its tough connective tissue softens into gelatin during long, gentle cooking, giving tender meat.
The step that matters
Simmer gently. A rolling boil toughens muscle fibers and makes the liquid cloudy. Keeping the water just below a boil cooks the meat evenly and lets collagen break down slowly.
“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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