LEG OF MUTTON Meaning and
Definition
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The term "leg of mutton" is primarily used to refer to a cut of meat obtained from the hind leg of a sheep. The name originates from the shape of the cut, resembling the leg of a mutton with a rounded, elongated appearance. It is highly regarded for its tenderness and succulence, making it a popular choice for roasting or braising.
The leg of mutton typically contains both bone and meat, encompassing a variety of cuts such as the shank, knuckle, and sirloin end. The shank portion is generally tougher and benefits from slow cooking methods to unlock its rich flavors. On the other hand, the sirloin end is more tender and versatile, allowing for different cooking techniques to bring out its best qualities.
When preparing a leg of mutton, it is common to trim excess fat and score the meat to improve tenderness while enhancing the presentation. Seasonings and marinades can be applied to add flavor and tenderize the meat further. The leg can be oven-roasted, slow-cooked, or even grilled, depending on personal preference and desired cooking results.
In addition to its culinary usage, "leg of mutton" can also refer to the shape of a sleeve or garment, commonly in the context of vintage fashion. The term describes a voluminous, tapered sleeve that resembles the shape of a lamb's leg. This style was particularly popular during the Renaissance period and has since been adapted in different fashion eras.
Similar spelling word for LEG OF MUTTON
