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Roast Mutton

  • Mutton
  • Flour
  • Butter
The pieces mostly used for roasting are the hind quarter of the sheep, called the loin and leg, the fore quarter, the shoulder, also the chine or saddle, which is the 2 loins together. Every part that cannot be eaten should be trimmed off. Wash well and dry with a clean cloth.

Lay the mutton in the dripping pan. Put in a little water to baste it with at first; then afterward, baste it with its own gravy.

Allow, in roasting, about 12 minutes to the pound. It should not be salted at first as the salt tends to become hard to the touch the meat and draws out too much of the blood or juices. Salt soon after it begins to roast well.

Baste the roast often. About 15 minutes before you think it will be done, dredge the meat very delicately with flour and baste it with butter. Skim the gravy well and thicken very slightly with brown flour.

Serve with currant jelly (see Currant Jelly Sauce recipe) or tart sauce.
Submitted by Tess M Jul 13, 2009
15 min 30 min 45 min
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