Name: Poached Leg of Lamb
Yield: Serves 6–8
Ingredients: 2 bay leaves; 4 lb / 1.80 kg leg of lamb; parsley stalks; 1 onion, peeled and studded with 6 cloves; 1 carrot, peeled and sliced; 1 celery stalk; 1 small turnip, peeled and sliced; 1 leek, trimmed, sliced and washed; salt; freshly ground black pepper

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

4 lb / 1.80 kg leg of lamb
2 bay leaves
1

Method

Trim any fat from the leg of lamb and tie it with string to hold it in shape. Fill a large saucepan with water, and add the rest of the ingredients. Bring to the boil, and put in the leg of lamb. When the water comes back to the boil, turn the heat down to the lowest possible simmer, and poach for 1 hour (15 minutes per 1

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Poached Leg of Lamb

Ingredients

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