Roast Loin of Mutton is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a loin of mutton that is floured before being roasted and served with a gravy made from he pan juices. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Loin of Mutton.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
ROAST LOIN OF MUTTON..
728. INGREDIENTS.—Loin of mutton, a little salt.
Mode.—Cut and trim off the superfluous fat, and see that the butcher joints the meat properly, as thereby much annoyance is saved to the carver, when it comes to table. Have ready a nice clear fire (it need not be a very wide large one), put down the meat, dredge with flour, and baste well until it is done. Make the gravy as for roast leg of mutton, and serve very hot.
Time.—A loin of mutton weighing 6 lbs., 1-1/2 hour, or rather longer.
Average cost, 8-1/2d. per lb. Sufficient for 4 or 5 persons.
Seasonable at any time.
Modern Redaction
Ingredients:
1 well-hung loin of mutton
flour for dusting
fine sea salt
Method:
Trim off any excess fat from the loin then wash the outside of the mutton thoroughly and rub with a halved lemon to remove any lanolin flavour. Dry the joint, trim the shank bone (if not already done) and dust with flour then place on a rack in a roasting tin.
Transfer to an oven pre-heated to 220°C and roast for 30 minutes. Reduce the oven temperature to 160°C and continue roasting for 20 minutes per kg (rare), 30 minutes per kg (medium) or 40 minutes per kg (well done).
Remove the meat from the roasting tin, place on a cutting block, cover with kitchen foil and allow to rest for 20 minutes.
Strain the dripping from the roasting tin, pour in 60ml boiling lightly-salted water then strain into a jug. Scatter fine sea salt over the joint, place on a serving plate then pour over the pan juices and bring to the table.
