Roast Haunch of Mutton is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a haunch of mutton that's roasted and finished by dusting with flour and basting with melted butter. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Haunch of Mutton.
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This is a classic recipe for a Victorian version of Roast Haunch of Mutton that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 424.—ROAST HAUNCH OF MUTTON.
Procure, if possible, a haunch of four-year-old South-down or Scotch mutton. Weather permitting, it should have hung in a cool larder for about ten days : let it be trimmed by removing the epidermis or transparent skin which covers the fat; saw off the shank-bone, cover it with two large sheets of well-greased paper, place it in a cradle-spit, and roast it before a good fire for about two hours and a quarter : the joint must be kept at a distance of about eighteen inches from the fire; it must be basted with dripping every five minutes; and about ten minutes before being taken up, first remove the paper which covers it, dredge it all over with flour, shake a little salt over the surface, and with a large spoon pierced with holes, drop some dissolved butter over it, in order to give it that deliciously brown frothy aspect so well appreciated by all lovers of a well roasted English joint.
Note.—Irish, Welsh, and Devonshire mutton also possess great claims to the notice of epicures; and when obtained in perfection, are worthy of a wide-spread reputation.
Modern Redaction
Ingredients:
1 haunch of mutton
4 tbsp plain flour
sea salt
100g butter, melted
Method:
Take a well-hung haunch of mutton and remove any membranes and excess fat. Saw off the shank bone then place on a roasting tin. Cover with baking parchment and transfer to an oven pre-heated to 200°C. Cook for 30 minutes then reduce the oven temperature to 180°C and cook for 25 minutes per 500g, basting every 10 minutes with the pan juices.
About 10 minutes before the end of the cooking time, remove the joint from the oven, take off the paper and dust all over with plain flour and salt. Return to the oven and using a spoon pierced with holes drizzle over the hot melted butter so that the flour froths up and browns.
Allow to finish cooking, remove the joint from the oven and allow to rest for 20 minutes, covered with kitchen foil then serve.
