Mutton or Lamb with Parsley Dumplings

Preparation info

  • Difficulty


  • Serves

    6 to 8

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.


  • 1 lb (500 g) carrots
  • 8 oz (250 g) onions, sliced
  • 2 oz (50 g) butter
  • 2 lb (1 kg) leg of lamb
  • 1 pint (600 ml) lamb or veal stock
  • Salt
  • Mixed herbs
  • 1 bay leaf
  • Flour
  • Butter
  • 5 fl oz (150 ml) double cream

For the parsley dumplings

  • 6 oz (175 g) fresh white breadcrumbs
  • 3 oz (75 g) shredded beef suet
  • 2 tablespoons finely chopped parsley
  • Grated rind ½ lemon
  • Salt and pepper
  • 1–2 eggs, lightly beaten


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 g) and 20 minutes extra. Add the dumplings for the last 15 minutes.

To make the dumplings, mix the breadcrumbs, suet, parsley and lemon rind and season with salt and pepper. Fold in the eggs and mix to a soft consistency. Form the mixture into dumplings the size of golfballs.

Lift the cooked meat, vegetables and dumplings on to a warmed serving dish. Strain the stock into a clean pan. Add some flour blended with a little butter and bring to the boil, stirring until thickened. Adjust the seasoning, whisk in a dollop of cream and pour the sauce over the meat.