2-3kg leg of lamb
Bouquet garni (3 stalks parsley, 1 sprig thyme, 1 bay leaf)
1 clove garlic
Salt and pepper
40g plain flour
300ml stock (from the lamb water)
Season a trimmed leg of lamb, wrap in a buttered muslin cloth and tie with string. Put in a pot of boiling salted water, together with two carrots cut into quarters, two onions (one studded with cloves), a bouquet garni and a garlic clove. Simmer gently for 30 minutes per kg or until tender and cooked right through. Drain, unwrap and let rest.