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The season for mutton is from October to May. They say that a short leg, with dark brownish-red meat, is the best. Roast leg of mutton is healthful and nutritious, and is specially recommended for anyone who has a tendency to corpulence.
Before cooking, let the meat ripen for several days; the exact number will depend on the temperature at the time. Before skewering it on the spit, pound well with a wooden mallet; then skin it and remove the bone from the center, trying not to tear the meat. Then tie it, so that it stays together, and cook over a high flame at first; when it is half cooked, reduce the heat. When it begins to dr