Loin of Mutton Roasted
Ingredients
Directions
Prepare
Remove the skin and some fat from the loin of mutton.
Joint the meat and skewer it from the flank into the fillet.
Insert the spit through the chump and secure the joint with the skewer.
Roast
Roast for 1 hour.
Serve
Divide the loin for a small family.
Boil the trimmed fat for broth.
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
- Loin of mutton
- The main cut; its muscle and fat give the roast its meaty flavour and juiciness.
The step that matters
Securing the joint with the skewer. A jointed loin that is not skewered firmly can loosen and cook unevenly on the spit. Holding it compact keeps the thickness even so the meat roasts at a steady rate.
“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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