Roast Shoulder of Mutton is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic whole shoulder of mutton that's dusted with flour and oven roasted before being seasoned with salt and served with a thin gravy made from the pan juices. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Shoulder 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 SHOULDER OF MUTTON.
739. INGREDIENTS.—Shoulder of mutton; a little salt.
Mode.—Put the joint down to a bright, clear fire; flour it well, and keep continually basting. About 1/4 hour before serving, draw it near the fire, that the outside may acquire a nice brown colour, but not sufficiently near to blacken the fat. Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents, pour in a little boiling water slightly salted, and strain this over the joint. Onion sauce, or stewed Spanish onions, are usually sent to table with this dish, and sometimes baked potatoes.
Time.—A shoulder of mutton weighing 6 or 7 lbs., 1-1/2 hour.
Average cost, 8d. per lb.
Sufficient for 5 or 6 persons. Seasonable at any time.
Note.—Shoulder of mutton may be dressed in a variety of ways; boiled, and served with onion sauce; boned, and stuffed with a good veal forcemeat; or baked, with sliced potatoes in the dripping-pan.
Modern Redaction
Ingredients:
1 shoulder of mutton (about 3kg)
flour for dusting
fine sea salt
Method:
Dust the joint with flour, then set on a rack in a roasting tin then 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).
During the cooking process baste frequently with the pan juices, to ensure the shoulder remains moist.
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 accompanied by onions sauce or stewed Spanish onions and baked potatoes.
