Roast Leg of Mutton is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a leg 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 Leg 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 LEG OF MUTTON..
727. INGREDIENTS.—Leg of mutton, a little salt.
Mode.—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.
Time.—A leg of mutton weighing 10 lbs., about 2-1/4 or 2-1/2 hours; one of 7 lbs., about 2 hours, or rather less.
Average cost, 8-1/2d. per lb.
Sufficient.—A moderate-sized leg of mutton sufficient for 6 or 8 persons.
Seasonable at any time, but not so good in June, July, and August.
Modern Redaction
Ingredients:
1 well-hung leg 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, trim the shank bone (if not already done) 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 lightly-salted 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.
