Roasted Leg of Mutton
A sheep in its first year is called a lamb, while a juvenile older than one year would be a hogget. “Mutton” refers to an adult sheep. This version of mutton leg is roasted and comes from The Economical Cook Book (1905); you can see this cookbook’s recommendations for boiling and stewing this meat on our site as well. This classic roasted leg of mutton is hearty and flavorful. The meat is seasoned simply with salt, pepper, and flour, then slow-roasted (we recommend an oven of 325°F, or 165°C). A rich currant jelly glaze adds a sweet and tangy finishing touch. The quantities are not specified in this recipe, but a 4 lb. leg should be appropriate for 6 - 8 people. Otherwise, season to taste.
- 1 leg of mutton
- Salt
- Pepper
- Flour
- Water
- Currant Jelly
Wash and wipe the leg, lay it in a dripping-pan, season with pepper and salt and dust with flour, put a teacupful of water in the pan, and roast two hours in a hot oven; take out the leg, thicken the gravy with browned flour, add boiling water, boil up, put a few spoonful over the meat and serve the remainder in a sauce-boat. Currant jelly should always accompany roast mutton. Baste the leg frequently whilst roasting.