Roast Neck of Mutton is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic neck joint of mutton that's dusted with flour and oven roasted before being seasoned with flour 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 Neck 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 NECK OF MUTTON.
737. INGREDIENTS.—Neck of mutton; a little salt.
Mode.—For roasting, choose the middle, or the best end, of the neck of mutton, and if there is a very large proportion of fat, trim off some of it, and save it for making into suet puddings, which will be found exceedingly good. Let the bones be cut short and see that it is properly jointed before it is laid down to the fire, as they will be more easily separated when they come to table. Place the joint at a nice brisk fire, dredge it with flour, and keep continually basting until done. A few minutes before serving, draw it nearer the the fire to acquire a nice colour, sprinkle over it a little salt, pour off the dripping, add a little boiling water slightly salted, strain this over the meat and serve. Red-currant jelly may be sent to table with it.
Time.—4 lbs. of the neck of mutton, rather more than 1 hour.
Average cost, 8-1/2d. per lb.
Sufficient for 4 or 5 persons. Seasonable at any time.
Modern Redaction
Ingredients:
1 best end of neck of mutton
flour for dusting
sea salt, to taste
Method:
Trim off any excess fat from the mutton then trim the bones (if not done for you) and dust the meat with flour. Arrange 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).
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.
