Boiled Leg Of Lamb Or Mutton Recipe
Ingredients
| 1 leg of lamb or mutton or a leg cut Boiling water | ||
| Salt | 4 Teaspoon | |
| Bay leaves | 2 | |
| Dried thyme | 1/2 Teaspoon | |
| Peppercorns | 4 | |
Directions
1. Wipe the meat with a clean, wet cloth.
2. Place the lamb in a large kettle, pour boiling water over it until it is almost covered. Boil rapidly 5 minutes. Reduce the heat to simmering and skim off the foam or fat. Continue to simmer until the meat is tender. A leg of lamb should be boiled 3 to 3 1/2 hours, a leg of mutton 4 to 4 1/2 hours. Smaller cuts require from 1 1/2 to 2 hours.
3. When the meat is half done add the salt and, 1 hour before the meat is done, add the bay leaves, thyme and peppercorns.
4. Remove the meat to a warmed platter, carve and serve with Caper Sauce or a mild Horseradish Sauce . Allow 1/3 to 1/2 pound per serving. Let the stock in which the meat cooked cool. Chill it so the fat collects on top and can be removed readily. Use the cleared broth for soup.
2. Place the lamb in a large kettle, pour boiling water over it until it is almost covered. Boil rapidly 5 minutes. Reduce the heat to simmering and skim off the foam or fat. Continue to simmer until the meat is tender. A leg of lamb should be boiled 3 to 3 1/2 hours, a leg of mutton 4 to 4 1/2 hours. Smaller cuts require from 1 1/2 to 2 hours.
3. When the meat is half done add the salt and, 1 hour before the meat is done, add the bay leaves, thyme and peppercorns.
4. Remove the meat to a warmed platter, carve and serve with Caper Sauce or a mild Horseradish Sauce . Allow 1/3 to 1/2 pound per serving. Let the stock in which the meat cooked cool. Chill it so the fat collects on top and can be removed readily. Use the cleared broth for soup.
Chef
