Mutton or Lamb with Parsley Dumplings

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

Europe
United Kingdom
Main course
Stew

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