CookEat Recipe
Roast Mutton Leg with Browned Turnips
A flour-dusted leg of mutton roasted until tender, finished with preboiled quartered turnips browned in its pan juices.
Method
Steps
Step 1
Heat the oven to 200 °C. Pat the leg dry, season with salt and pepper and dust with one tablespoon flour. Set in a roasting pan with the small amount of butter only if the pan is dry.
Step 2
Roast about 20 minutes to colour, then lower to 175 °C and continue roasting, spooning over its pan juices every 25–30 minutes. Begin checking the thickest meat away from bone after about 1½ hours; target at least 71 °C and tenderness.
Step 3
Meanwhile boil peeled turnips in lightly salted water until almost tender, about 10–15 minutes, then drain and cut into quarters. When mutton is nearly done, add turnips to the roasting pan, sprinkle with the remaining tablespoon flour and pepper and return to the oven for about 25–35 minutes until browned.
Step 4
Lift the leg to a clean board and rest 15 minutes. Carve across the grain and arrange slices with browned turnip quarters and a little of the pan juice.
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