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Roast Leg of Mutton
From Practical household cookery, 1891
Serves 6
Garlic can be added for flavor before cooking.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
24Calories
2 gProtein
1 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein1.7 g
Carbohydrates1.4 g
Fiber0 g
Sugars0.6 g
Total Fat1.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Cholesterol4.1 mg
Sodium59 mg
Potassium52 mg
Calcium1.8 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate2.8 mcg
Choline3.6 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 116. The excerpt below is the record exactly as published.
ROAST LEG OF MUTTON. Legs and saddles of mutton, to eat tender, should be hung in cool and draughty places at least four or five days in summer, and ten or twelve days in winter, before being cooked. Saw off the shank-bone a little below the knuckle, fix the meat on the spit to roast before a good fire for an liour and three-quarters ; pour half a pint of broth in the dripping-pan, and baste in the same way as for roast beef. Five minutes before taking the meat off the spit sprinkle it with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.