Name: Mutton or Lamb with Parsley Dumplings
Yield: Serves 6 to 8
Cuisine: United Kingdom
Ingredients: 2 oz (50 g) butter; 2 lb (1 kg) leg of lamb; 1 lb (500 g) carrots; 8 oz (250 g) onions, sliced; 1 pint (600 ml) lamb or veal stock; 1 bay leaf; 2 tablespoons finely chopped parsley; Flour; Butter; Mixed herbs; 5 fl oz (150 ml) double cream; Grated rind ½ lemon; Salt and pepper; 6 oz (175 g) fresh white breadcrumbs; 3 oz (75 g) shredded beef suet; Salt; 1–2 eggs, lightly beaten

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Boiled leg of mutton was a popular nineteenth-century dish, and the dumplings were added to absorb the fat in the juices.

Ingredients

1 lb (500 g) carrots
8 oz (250

Method

Cut the carrots into chips and fry them with the onions in butter for 10 minutes. Arrange over the base of a large pan and place the lamb joint on top. Add the stock, salt, mixed herbs and the bay leaf. Cover with a lid and simmer very gently, allowing 20 minutes per lb (500

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Mutton or Lamb with Parsley Dumplings

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of