To Roast a Leg of Mutton

Ingredients

• leg of mutton
• well floured
• well dredged with pepper
• fine salt

Method

1. 1

   Hang the leg in a cool place, wipe dry, and flour before roasting.

2. 2

   Roast for 1.5 to 2 hours or 4 hours by the slow method.

3. 3

   Baste constantly and sprinkle with salt before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 223. The excerpt below is the record exactly as published.

TO ROAST A LEG OF MUTTON. In a cool and airy larder a leg of mutton will hang many days with advantage, if the kernel be taken out, and the flap wiped very dry when it is first brought in ; and it is never tender when freshly killed : in warm weather it should be well dredged with pepper to preserve it from the flies. If washed before it is put upon the spit, it should be wiped as dry as possible afterwards, and well floured soon after it is laid to the fire. When the excellence of the joint is more regarded than the expense of fuel, it should be roasted by what we have denominated the slow method ; that is to say, it should be kept at a considerable distance from the fire, and remain at it four hours instead of two : it may be drawn nearer for the last twenty or thirty minutes to give it colour. The gravy will flow from it in great abundance when it is cut, and the meat will be very superior to that roasted in the usual way. When this plan is not pursued, the mutton should still be kept quite a foot from the fire until it is heated through, and never brought sufficiently near to scorch or to harden any part. It should be constantly hasted with its own fat, for if this be neglected, all other precautions will fail to ensure a good roast ; 236 MODERN COOKERY* [chap. xil. and after it is dished a little fine salt

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