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Prep Time
30 mins
Cook Time
120 mins
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Boiled Leg of Argyll Hill Lamb or Mutton with Caper Sauce

Boiled Leg of Argyll Hill Lamb or Mutton with Caper Sauce
Preparation method
Preparation Steps

Step One
Remove any surplus fat from meat & put into large saucepan with water and milk. Add more water if required to ensure liquid level about ¾ way up joint.

Step Two
Add sliced carrots and onions, rosemary and peppercorns. Season to taste

Step Three
Cover and bring gently to boil. Remove any residue on the surface.

Step four

Simmer for aprox. 2 hours, or until meat is tender

Step five

Skim any fat from the top, remove 30 fl oz of liquid for the sauce. Keep hot but not boiling.

Step six - sauce

Melt the butter, stir in the flour and cook for about 1 minute.

Step seven

Gradually add warm stock from meat, stirring all the time, season t o taste and cook until sauce thick and smooth.

Step eight

Add capers, let them heat through.

Step nine

Add cream just before serving, but do not let the sauce boil.

Serving Steps

Step One

Carve the meat and arrange on serving platter

Step two

Pour sauce over meat, garnish with parsley and serve with potatoes and green vegetables.

Recipe Source: Traditional Scottish recipe.
1 leg Argyll hill lamb or mutton (aprox. 1.8kg)
1.4 litres liquid (½ water, ½ milk)
4-6 medium onions, sliced
4 medium carrots, sliced
1 small sprig rosemary
1 bay leaf
6 whole black peppercorns

For sauce:
2 tbls butter
2 tbls flour
600-900 ml lamb stock (or stock cube)
3 tbls capers
2 tbs cream (to taste)
Bunch of fresh parsley (to garnish)
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