Boiled leg of lamb with caper and onion sauce

This is a revelation to those who think of boiled or poached food as something for the elderly or infirm. It gives the delicacy of lamb with none of the usual fattiness. The dish was originally created for mutton, which is more deeply flavoured than lamb and needs slower cooking in order to be tender. But unlike the other traditional treatments of mutton - serving it with redcurrant jelly and the like - this recipe still suits both the younger animal and the modern palate. The usual accompa