Go to: Just Lamb Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Boiled Gigot of Lamb Or Mutton

1 Leg lamb or mutton; 4 - 5 lbs
2 lg Onions
2 Carrots
1 Sprig rosemary
1 Sprig parsley
1 Sprig thyme
1 Bay leaf
6 Black peppercorns
Milk to cover
Salt to taste

2 tb Flour
2 tb Butter
3 tb Capers and caper juice
1 1/2 pt Warm milk stock from
Lamb; fat skimmed off
Salt and pepper to taste

Remove all surplus fat from the meat.

Place in a deep saucepan, fill pan to 3/4s full with milk.

Add sliced onions, carrots, herbs; season to taste.

Cover, bring gently to a boil.

Simmer very gently, 2 - 3 hours or until meat is tender.

Take out meat, keep hot.

Skim fat from milk; strain off 3 cups for sauce.

Sauce: Melt butter in a pan, stir in flour, cook 1 minute.

Add 3 cups warm milk stock.

Stir constantly to prevent lumps.

Add capers and juice (1 tbsp).

Stir again until well-mixed and creamy.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.