Total Steps
12
Ingredients
16
Tools Needed
4
Ingredients
- 1 leg Lamb or mutton (4-5 pounds)
- Lamb, fat skimmed off
- Milk
- 2 Large onions
- 2 Carrots
- 1 Bay leaf
- 6 Black peppercorns
- 1 sprig Thyme
- 1 sprig Parsley
- 1 sprig Rosemary
- 1.5 pint Warm milk stock
- 2 tablespoons Butter
- 2 tablespoons Flour
- 3 tablespoons Capers and caper juice
- Salt(optional)
- Pepper(optional)
Instructions
1
Step 1
Remove all surplus fat from the meat.
2
Step 2
Place the meat in a deep saucepan, then fill the pan three-quarters full with milk.
3
Step 3
Add sliced onions, carrots, bay leaf, black peppercorns, thyme, parsley, and rosemary; season to taste with salt and pepper.
4
Step 4
Cover and bring gently to a boil.
5
Step 5
2 - 3 hours or until meat is tender
Simmer very gently for 2 to 3 hours or until the meat is tender.
6
Step 6
Take out the meat and keep it hot.
7
Step 7
Skim fat from the milk, then strain off 3 cups of the milk stock for the sauce.
8
Step 8
1 minute
For the sauce: Melt butter in a separate pan, stir in flour, and cook for 1 minute.
9
Step 9
Add the 3 cups of warm milk stock.
10
Step 10
Stir constantly to prevent lumps.
11
Step 11
Add capers and 1 tablespoon of caper juice.
12
Step 12
Stir again until well-mixed and creamy.
Tools & Equipment
Saucepan
Knife
Strainer
Whisk