Boiled Leg of Lamb and Caper Sauce

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 1 large leg New Zealand lamb
  • 1 swede or turnip
  • 1 leek,


Cover the leg of lamb with cold water in a large saucepan, and bring it slowly to the boil. Skim impeccably, add the peeled whole vegetables and salt. Simmer, covered, very slowly so the water just turns lazily in the pan, and keep skimmed. It will take 1¾-2 hours. Strain well before serving. Make a sauce with the butter, flour, three to four tablespoons of lamb broth, strained, and the caper v