![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/meat.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
75
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
Leg of mutton, a little salt.
👨🍳 Method
As mutton, when freshly killed, is never tender, hang it almost as long as it will keep; flour it, and put it in a cool airy place for a few days, if the weather will permit. Wash off the flour, wipe it very dry, and cut off the shank-bone; put it down to a brisk clear fire, dredge with flour, and keep continually basting the whole time it is cooking. About 20 minutes before serving, draw it near the fire to get nicely brown; sprinkle over it a little salt, dish the meat, pour off the dripping, add some boiling water slightly salted, strain it over the joint, and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Roast Leg of Mutton recipe, and I must admit, the process was a journey back in time. I hung the mutton in my garage (yes, really) for a few days, which felt like a strange blend of butchery and science experiment. The most surprising part? The flour trick. I dusted the mutton pre-roast, and it created this beautiful, crispy crust that locked in the juices. It was like a built-in seasoning that added a delightful texture. I found this recipe to be perfect for a weeknight warrior like myself, who wants to impress with minimal effort. The key is planning ahead for the hanging and flouring steps. But once you're in the home stretch, it's just about basting and letting the oven do the work. The result? A tender, flavorful roast that's sure to please. Next time, I'll try it with a bit of rosemary or garlic for a modern twist. But as is, it's a solid winner for a hearty, comforting dinner.
