Boiled leg of lamb with onion sauce

Name: Boiled leg of lamb with onion sauce
Yield: To Serve Six
Cuisine: United Kingdom
Ingredients: 3 onions; 1 leek; 2 sticks celery; 2 carrots; 25 g (1 oz) butter; 1 tablespoon salt; 4 tablespoons single cream; 25 g (1 oz) flour; salt and pepper; salt and pepper; 1 turnip; large half leg of lamb, shank end preferably; large half leg of lamb, shank end preferably

Preparation info

To Serve
Six

Difficulty
Medium

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Ingredients

Europe
United Kingdom
Main course
Autumn

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.