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Boiled leg of lamb with onion sauce
- To Serve
Six
- Difficulty
Medium
Published 1978
Ingredients
Method
By the late autumn, lamb, both imported and home-reared, is on the large side. If you treat it differently from young lamb, taking a leg and boiling it in the old-fashioned way, you will have a most deliriously flavoured dish similar to the excellent mutton that we used to get. Serve it with creamy onion sauce for a really nostalgic, old-fashioned flavour.
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