Roast Leg of Mutton
Ingredients
Directions
Prepare
Remove 1½ inches of the shank bone from the leg of mutton.
Roast and baste
Place the leg on a spit and roast it before an even fire for 1½ hours.
Add 1 cup of broth to the dripping pan and baste the meat well during cooking.
Sprinkle with ¼ teaspoon of coarse sea salt five minutes before removing from the fire.
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 cut; its fat and connective tissue render during long roasting, adding flavor and moisture.
- Broth
- Moistens the meat as it is basted and forms drippings in the pan that add savory flavor.
The step that matters
Salting five minutes before removal. Salt needs time to move inward, so salt added just before the meat leaves the fire mainly seasons the surface. Adding it at the right point keeps seasoning even and avoids a salty crust.
“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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