Leg of Mutton* — No.1
Ingredients
Directions
Prepare
Cut off the shank bone and trim the knuckle.
Soak the leg in lukewarm water for 10 minutes.
Wash the leg clean.
Cook
Cover the leg with cold water.
Let it simmer gently.
Skim the surface carefully while cooking.
Cook for 2.5 to 3 hours for well-done meat, 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
- Provides the meat, which becomes tender and well-done through long, slow cooking.
The step that matters
Let it simmer gently. Vigorous boiling toughens meat and clouds the liquid. A gentle simmer lets connective tissue break down slowly, leaving the meat tender and the broth clearer.
“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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