Boiled Leg of Mutton

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

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–

Europe
United Kingdom
Dinner
April
England
Gluten-free

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