Mutton or Lamb with Parsley Dumplings

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

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


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