Poached Leg of Lamb with Onion Sauce and Samphire

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 2 kg (generous 4 lb) whole leg of lamb
  • 2 bay leaves


Trim and tie the leg of lamb to hold its shape. Fill a large saucepan or fish kettle with enough water to cover the lamb. Gauge how much water first, by putting the leg in, pouring in enough water to cover it, then removing the leg. Put in the herbs, vegetables and lightly add salt and pepper, but not yet the lamb. Bring to the boil, put in the lamb, and when the water comes back to the boil, t