Michel Roux Jr's boiled leg of mutton

• 1 leg of mutton, about 2kg
• 2 sticks of celery
• 2 onions, peeled and cut into quarters
• 2 bay leaves
• 1 tbsp allspice berries
• 1 handful of parsley stalks
• 1 pinch salt
• 4 tbsp lamb fat
• 2 onions peeled and chopped
• 1 heaped tbsp plain flour
• 300 ml (10.6fl oz) lamb stock
• 250 ml (8.8fl oz) single cream
• 1 pinch ground white pepper
• 1 bunch of parsley, coarsely chopped
• 20 good-quality anchovies in oil, rinsed and coarsely chopped

1. Cover the leg of mutton with water and bring to the boil.
2. Skim, then add the prepared vegetables, bay leaves, spice, parsley and seasoning.
3. Turn down to a very gentle simmer, and cook for about 2 hours or until tender.
4. Leave to cool in the stock for 2 hours.
5. It will still be just the right temperature for eating.
6. Carve the lamb at the table and serve with the sauce.
7. For the sauce: skim off and strain some of the fat on the top of the lamb cooking pot.
8. Use 4 tablespoons of this tasty fat to sweat the onions until tender.
9. Add the flour and stir in well.
10. Over a high heat, gradually pour in 300ml of the lamb stock from the mutton and mix well to avoid any lumps
11. Add the cream and simmer for 5 minutes.
12. Just before serving the lamb, season the sauce with a generous amount of white pepper and add the parsley, chopped anchovies and lemon juice.

mutton, celery, onions, bay leaves, berries, handful of parsley stalks, salt, lamb fat, onions, flour, lamb stock, cream, ground white pepper, parsley, anchovies

Taken from www.lovefood.com/guide/recipes/26548/michel-roux-jrs-boiled-leg-of-mutton (may not work)