Name: Boiled Leg of Mutton
Yield: Serves eight
Cuisine: United Kingdom
Ingredients: 1 small bunch of mint, leaves picked; 20 black peppercorns; 1 bunch of flat-leaf parsley, leaves picked; 2 celery sticks, sliced; 3 bay leaves; 1 kg (2 lb 4 oz) young carrots, peeled and cut into short lengths; 1 large sprig of thyme; salt and black pepper; juice of 1 lemons; 3 tablespoons olive oil; 1 onion, peeled and sliced; 1 kg (2 lb 4 oz) young firm turnips, peeled and cut into segments; 4 anchovy fillets; 2 teaspoons capers; 4 garlic cloves, peeled; 1 leg of mutton, weighing 2.5–3 kg (5 lb 8 oz–6 lb 8 oz); ½ teaspoon coarse sea salt; 1 carrot, peeled and sliced

Preparation info

Serves
eight

Difficulty
Medium

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

If you lack a large oval pan, remove – or ask the butcher to – the shin bone of the mutton to produce a more compact joint. For the sake of variety, a zampone or cotechino sausage can be served alongside the mutton.

Ingredients

1 leg of mutton, weighing 2.5–3 kg (5 lb 8 oz–

Method

Trim the mutton leg of any excess fat and place in a large, deep, ideally oval, pan. Cover with cold water and bring to a gentle simmer. Continue to simmer for 10 minutes, then skim off any fat or scum that has risen to the surface. Add the onion, carrot and celery to the pan with the herbs and spices. Cook the leg at the gentlest of simmers for a full 4 hours, without letting it boil, and repl

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Ingredients

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