Boiled Gigot Of Lamb Or Mutton

• 1 pound lamb x Leg, or mutton, 4 - 5
• 2 onions
• 2 carrots
• 1 rosemary sprg
• 1 parsley sprg
• 1 thyme sprg
• 1 bay leaf
• 6 black peppercorns
• milk to cover
• salt to taste
• 2 tablespoons flour
• 2 tablespoons butter
• 3 tablespoons capers and caper juice
• 1 1/2 pints stock Warm milk, from
• lamb
• fat
• salt
• pepper

1. Remove all surplus fat from the meat.
2. Place in a deep saucepan, fill pan to 3/4s full with milk.
3. Add sliced onions, carrots, herbs; season to taste.
4. Cover, bring gently to a boil.
5. Simmer very gently, 2 - 3 hours or until meat is tender.
6. Take out meat, keep hot.
7. Skim fat from milk; strain off 3 cups for sauce.
8. Sauce: Melt butter in a pan, stir in flour, cook 1 minute.
9. Add 3 cups warm milk stock.
10. Stir constantly to prevent lumps.
11. Add capers and juice (1 tbsp).

onions, carrots, rosemary, parsley, thyme, bay leaf, black peppercorns, milk, salt, flour, butter, capers, pints, lamb, salt, pepper

Taken from www.yummly.com/recipe/Boiled-Gigot-Of-Lamb-Or-Mutton-1649613 (may not work)