Braised Leg of Mutton is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a larded leg of mutton that's braised on a bed of vegetables, where the cooking liquid is reduced to a half glaze. The full recipe is presented here and I hope you enjoy this classic British version of: Braised Leg of Mutton.
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This is a classic recipe for a Victorian version of Braized Leg of Mutton that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 412.—BAIZED LEG OF MUTTON.
Trim a leg of mutton, interlard it with strippets of ham, or bacon, cut a quarter of an inch square, and about six inches long—seasoned with aromatic herb pepper and salt ; pare off any ends of bacon which may happen to protrude, and place the leg of mutton in a brazing-pan with carrots, turnips, celery, onions, a garnished faggot of parsley, cloves, mace, and a few peppercorns ; moisten with sufficient stock or water to cover the mutton, and set it to simmer very gently over a slow fire, or in the oven for about three hours, taking care to baste it frequently with its own liquor. Wen done, drained, and placed in a baking-dish, add the stock boiled down, and set in the oven to be glazed—by basting it often with its own essence ; and as soon as it presents a bright, glossy aspect, dish it up with glazed carrots and onions, or a richly-furnished Jardinière ; sauce over with the remainder of its glaze added to some brown sauce, and serve.
Modern Redaction
Ingredients:
1 leg of mutton
pieces of ham or bacon, cut 6mm thick and 15cm long
salt and freshly-ground black pepper, to taste
2 tbsp aromatic herbs, very finely minced
2 carrots, sliced
2 turnips, sliced
2 onions, sliced
1 bunch of parsley, tied together
1 tsp cloves
2 blades of mace
1/2 tsp black peppercorns
glazed carrots and glazed onions, to garnish (or garnish with jardinière) brown sauce
Method:
Season the strips of bacon or ham with salt, black pepper and the herbs then use to lard all over the leg of mutton. Trim any free ends of the larding flush with the meat.
Scatter the carrots, turnips and onions in the base of a braising dish and sit the mutton leg on top. Tie the parsley together and add to the dish then tie the spices in a muslin or cheesecloth bag and add these to the braising dish. Pour in enough water to just cover the mutton then transfer to an oven pre-heated to 180°C and cook for about 180 minutes, or until the mutton is cooked through and tender.
Remove the meat and set aside to keep warm. Strain the liquid from the pan into a saucepan, bring to a boil and reduce down to a half-glaze. Place the leg of mutton in the oven and keep turning and basting with the half-glaze until it becomes bright and glossy.
At this point, set the leg of mutton on a serving dish and garnish around it with glazed carrots and onions or a jardinière. Mix a little brown sauce into the remaining half-glaze, pour over the leg of mutton and serve.
