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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


Sauce
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.





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