Name: Leg of Mutton
Ingredients: 1 leg of mutton; coarse sea salt (formerly 'bay salt')

Leg of Mutton

Ingredients

1 leg of mutton
coarse sea salt (formerly 'bay salt')

Directions

Cook

Roast or boil the leg of mutton until cooked through.
Serve it as it lies, or turn it so the underside is on top for a different presentation.

Carve and serve

Carve the meat across the middle, focusing on the finely-grained meat beneath the Pope's eye.
Slice the mutton thickly, following the natural lines of the meat.

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

What each ingredient does

Leg of mutton: Is the main cut of meat, carrying nearly all the flavour and texture of the dish.
Coarse sea salt: Seasons the meat and draws out flavour; listed in the record but no step states how it is used.

“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.