Roast Haunch of Mutton is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a haunch of mutton that is floured before being roasted and served with a gravy made from he pan juices. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Haunch of Mutton.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
ROAST HAUNCH OF MUTTON.
726. INGREDIENTS.—Haunch of mutton, a little salt, flour.
Mode.—Let this joint hang as long as possible without becoming tainted, and while hanging dust flour over it, which keeps off the flies, and prevents the air from getting to it. If not well hung, the joint, when it comes to table, will neither do credit to the butcher or the cook, as it will not be tender. Wash the outside well, lest it should have a bad flavour from keeping; then flour it and put it down to a nice brisk fire, at some distance, so that it may gradually warm through. Keep continually basting, and about 1/2 hour before it is served, draw it nearer to the fire to get nicely brown. Sprinkle a little fine salt over the meat, pour off the dripping, add a little boiling water slightly salted, and strain this over the joint. Place a paper ruche on the bone, and send red-currant jelly and gravy in a tureen to table with it.
Time.—About 4 hours.
Average cost, 10d. per lb.
Sufficient for 8 to 10 persons.
Seasonable.—In best season from September to March.
Modern Redaction
Ingredients:
1 well-hung haunch of mutton
flour for dusting
fine sea salt
Method:
Wash the outside of the mutton thoroughly and rub with a halved lemon to remove any lanolin flavour. Dry the joint and dust with flour then place on a rack in a roasting tin.
Transfer to an oven pre-heated to 220°C and roast for 30 minutes. Reduce the oven temperature to 160°C and continue roasting for 20 minutes per kg (rare), 30 minutes per kg (medium) or 40 minutes per kg (well done).
Remove the meat from the roasting tin, place on a cutting block, cover with kitchen foil and allow to rest for 20 minutes.
Strain the dripping from the roasting tin, pour in 60ml boiling water then strain into a jug. Scatter fine sea salt over the joint, place on a serving plate then pour over the pan juices and bring to the table.
