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Rolled Roast Leg of Lamb (or mutton) // 1910s

Updated: May 10, 2020

This recipe is for a roast leg of mutton in the 'French Style' (although we confess that we do not know how authentically French the style is).
Upon finding that our local butcher (and several others nearby) did not have a leg mutton available and our stomachs growling, having already bought the rest of the ingredients needed, we resolved to substitute the mutton with a leg of lamb.
We also halved the ingredients, getting half a leg of lamb from our butcher (bone in) rather than the whole leg as there would only be a few of us for dinner. Half a leg serves around 4 and a whole leg serves around 8.
Revisions aside, it was absolutely delicious. We served ours alongside sautéed baby carrots and Yorkshire pudding recipe from the same book. A lovely Sunday roast.
Original Recipe: 'A French Way Of Roasting A Leg Of Mutton' (Book 3, 1914)
Speed: 2 hours | Serves: 4 (half a leg)


  • Half a 'small fat leg' of lamb or mutton

  • Salt and pepper

  • 1 handful of parsley, finely chopped

  • ½ a shallot, finely chopped

  • ½ a clove of garlic, bruised

  • 4 carrots, sliced

  • 2 onions, sliced

  • 28g butter

  • Beef or lamb stock



1. Pre-heat oven to 200°C fan (392°F/Gas Mark 6).

2. Trim and bone the leg (we butterflied ours to make rolling easier). Lay so that the fat-side is down and meat exposed.

3. Season the meat with salt, pepper, parsley, shallot and garlic.

4. Roll up the meat so that the seasoning is inside the roll and tie securely with string.

5. Put sliced onions and carrots in a baking tin with the butter and place the meat atop these.

6. Bake for 10-15 minutes (ours took 14 minutes), basting frequently until tender. While in the oven, prepare some gravy.

'The usual time allowed for boned and rolled joints is twenty minutes to every pound and twenty minutes over'.

7. When done, pour off the fat from the tin and add to the gravy. Season this with salt and pepper and pour around the meat.

How about some sides from the same era? We served ours with

Sautéed baby carrots

Yorkshire Puddings


Original Recipe for 'A French Way Of Roasting A Leg Of Mutton'

'BOOK 3': A Second Dudley Book of Recipes (1914)

Collected and Arranged By: Georgina Ward, Countess of Dudley

Publisher: Hutchinson & Co. (Paternoster Row, London, England, U.K.)

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