Roasting a Haunch of Mutton

Ingredients

• a haunch of mutton
• some dripping
• some lard

Method

1. 1

   Follow the same process as for a leg of mutton, but allow more time for cooking.

2. 2

   A large haunch over 16 pounds will take about 4 hours.

3. 3

   Protect the outside with thin slices of fat or oiled paper.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 54. The excerpt below is the record exactly as published.

some dripping in it, and place a lump in the dripping-pan to melt — the piece placed in front of the dripping-pan generally slipping round to the back as soon as the melting begins. This melting process takes time, and too often the skin and surface of the meat gets hard and dry, and cracks before sufiicient dripping has melted to baste with. PRINCIPLES ROASTING. xl\ What cooks should do is to place the dripping-pan in front of tlie fire, with the dripping or lard in it, a quarter of an hour or more hefwe, they hang up the joint, and also to make it a rule not to hang the joint at all before they see sufficient dripping has run into the well of the dripping-pan to take up a good spoonful of melted fat in the basting-ladle. With regard to time, this not merely depends upon the size of the joint, but upon the fire and the time of year. Eoughly speaking, a leg of mutton weighing eight pounds will take a couple of hours, and one of ten poimds two hours and a half. For a large leg of mutton, a difference of neax^y half an hour should be made for summer and winter — in winter, of course, the meat requiring a longer time. If the fire has been properly attended to, and the basting kept up during the whole time the joint is roasting, it will generally be found that the leg of mutton will be sufficiently browned without having recoui'se to flouring it and drawing it near to the fire. Should, however, the meat look light- coloured, ch-aw the leg a little nearer the fire, and allow those parts that look lighter than the rest to brown by stopping the roasting-jack from going round. Should, however, it be necessary or thought desmible to use flour, do not let the flour fall in the dripping-pan in any quantity, as this, as we before pointed out, will have the effect of thickening the gravy. In roasting a haunch of mutton

Cook this with the app: pantry check, scaling, and the assistant.