John Farley’s Leg of Mutton with Cauliflower and Spinach

Name: John Farley’s Leg of Mutton with Cauliflower and Spinach
Ingredients: ¾ pint thick brown gravy or leftover sauce or 2-3 tablespoons double cream and 2 hard-boiled eggs; ¾ pint thick brown gravy or leftover sauce or 2-3 tablespoons double cream and 2 hard-boiled eggs; ¾ pint thick brown gravy or leftover sauce or 2-3 tablespoons double cream and 2 hard-boiled eggs; 2 small cauliflowers; 1½ lb leaf spinach; Bay leaf, thyme and parsley; Bay leaf, thyme and parsley; 4 oz butter; ¼ pint milk; Sea salt and freshly-Ground black pepper; Sea salt and freshly-Ground black pepper; 1 leg of well-aged mutton, 8-9 lb; 4 onions; Bay leaf, thyme and parsley; Salt; 8 medium-sized carrots

Preparation info

Difficulty
Medium

Appears in

The Farmhouse Kitchen

By Mary Norwak

Published 1991

About

Ingredients

1 leg of well-aged mutton, 8-9 lb
Salt
8 medium-sized carrots

Main course
Gluten-free

Method

Trim unwanted fat off the meat, but take care not to skin it or spoil its shape. Wrap it tightly in foil after salting it lightly. Clean the vegetables and cut into presentable pieces. Bring to the boil enough water almost (but not quite) to cover the joint. Lay the meat in it when boiling. Boil briskly for 3-5 minutes. Then reduce the heat, so that the liquid barely simmers. Leave for twenty-f