Mutton, Roast
Ingredients
Directions
Roast the mutton before the fire for better flavor.
Baste the joint well with hot fat before starting to roast.
Place the joint close to a clear, bright fire for 10 to 15 minutes to form a hard surface.
Baste the joint almost continuously during the first few minutes, then at short intervals.
Adjust roasting time based on fire condition and joint size.
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 joint
- Is the main cut being roasted; its surface and interior set and brown during cooking.
- Hot fat
- Coats the surface during basting, carrying heat and helping the outside brown and stay moist.
The step that matters
Forming the hard surface at the start. Placing the joint close to a bright, hot fire at the beginning quickly browns and seals the outside, which helps trap juices. Continuous basting during these first minutes keeps the surface from drying before it sets.
“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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