Skip to content

Beta This app is in Beta Testing

Boiled Leg Of Mutton

No ratings yet
United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Mutton
  2. Shank
  3. Cut
  4. Turnips
  5. a teaspoonful of salt
  6. Water

Possible health benefits

General information, not medical advice.

  1. Turnip Source of vitamin C · Source of protein

    Source of vitamin C · 21 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 0.9 g per 100 g, 13% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Turnips, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Boiled Turnips.
  2. A leg of Mutton.
  3. Caper sauce.
  4. 1.
  5. Cut off the shank, wipe it, put it into a clean saucepan or stewpan with plenty of boiling water.
  6. 2.
  7. Let it again come slowly to the boil.
  8. 3.
  9. Skim, and stand it aside to simmer for about a quarter of an hour for each pound.
  10. The mutton should be well done, but not overdone ;
  11. it should retain all the juices and look plump ;
  12. when the meat is not very white it is sometimes blanched for ten minutes in hot water or wrapped in a floured cloth.
  13. A few minutes before it is ready add a teaspoonful of salt to the water.
  14. South Down Wether mutton, four or five years old, is the best both for boiling or roasting ;
  15. for boiling it is a whiter colour if cooked fresh, but more tender if kept four or five days.
  16. Serve with boiled turnips, and caper sauce not poured over it, but served in a boat.
  17. Precautions.
  18. — Skimming and simmering are necesary, or the meat will be hard and tough.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Slotted spoon