Leg Of Mutton With Lima Beans

This recipe comes from a 1917 Greek-language cookbook published in New York, intended for the Greek community adapting to American life. At the heart of the recipe is the merging of Greek culinary tradition—using lamb or mutton—with ingredients common and popular in early 20th-century America, such as lima beans. This cookbook was part of a broader wave of culinary adaptation, helping immigrants faithfully recreate beloved dishes with the products available in their adopted homeland. Lima beans, sometimes called 'butter beans,' were a New World ingredient that became quickly integrated into American cookery, and their inclusion here signals the practical melding of heritage and new surroundings.

Traditional preparation would require a large, heavy casserole or brazier, typically made of cast iron or thick metal, placed over a wood or coal-burning stove. A sharp butcher’s knife for trimming the leg of lamb, a wooden spoon for stirring, and a sturdy pot for boiling the beans would be essential. Cooks often relied on a ladle to transfer broth and a fork or carving knife for serving the meat once braised and tender.