Recipes > Meat > Mutton > Roast Leg of Mutton

Roast Leg of Mutton


  • leg of mutton
  • a little salt


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.

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.


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The Book of Household Management (1861).

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