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Simple Leg Of Mutton Cooking Recipe

Below is the quick and easy cooking recipe for Leg Of Mutton.

A leg of wether mutton, (which is best flavored) may be known at the market by a round lump of fat at the edge of the broadest part, a little above the letter a. The best part is midway between the knuckle and farther end. Begin to help there, by cutting thin slices to b. If the outside is not fat enough, help some from the side at the broad end, in slices from e to f. This part is most juicy, but many prefer the knuckle, which, in fine mutton, will be very tender,1 though dry. There are very fine slices in the back of the leg—turn it up, and cut the broad end, not in the direction you did the other side, but lengthwise. To cut out the cramp bone, take hold of the shank (which should be previously wound round with half a sheet of fool’s-cap paper) with your left hand, and cut down to the thigh bone at g, then pass the knife under the cramp bone, in the direction g, d.

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