To Roast a Leg of Mutton

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By Eliza Acton

Published 1845

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  • Leg of mutton, 7 to 8 lbs.: slow method 4 hours, common method 1 ¾ to 2 hours.


In a cool and airy larder a leg of mutton will hang many days with advantage, if the kernel be taken out, and the flap wiped very dry when it is first brought in; and it is never tender when freshly killed: in warm weather it should be well dredged with pepper to preserve it from the flies. If washed before it is put upon the spit, it should be wiped as dry as possible afterwards, and well flou