Name: Boiled mutton with caper sauce
Yield: Serves 4
Cuisine: British
Ingredients: 75 g capers; 2 carrots, chopped; salt and pepper; 50 ml wine or caper vinegar; 300 ml beer; 50 g butter; 40 g flour; 2 onions, sliced; 2 sticks celery, chopped; 600 ml-1.2 litres boiling water; 1 leg of mutton; oil; 1 teaspoon lemon juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

My version of this is more of a pot roast than boiled. Cooked slowly, it is a very good dish in which the full flavour of the mutton is much better, to my mind, than lamb, especially when it is taken from a wool sheep such as a Herdwick. Farmer Sharp at Borough Market has very good Herdwick mutton.

Ingredients

oil
2 onions, sliced
2 carrots, chopped
2 sticks

Europe
United Kingdom
Borough
Main course
London

Method

In a little oil, fry the vegetables and place in a heavy flameproof casserole. Rub the joint with seasoning and place on top of the vegetables. Pour on the beer. Cook either on top of the stove at a simmer or in the oven at 160°C/325°F/gas mark 3, allowing 20 minutes per 450 g, plus an extra 20 min

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