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Boiled leg of lamb with caper sauce

26 February 2007
Boiled leg of lamb with caper sauce

INGREDIENTS
(Serves 12)

2-3kg leg of lamb
2 carrots
2 onions
Bouquet garni (3 stalks parsley, 1 sprig thyme, 1 bay leaf)
1 clove garlic
Salt and pepper
40g butter
40g plain flour
300ml milk
300ml stock (from the lamb water)
4tbs capers

METHOD

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.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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