Tips and Hacks
Pale gravy can be browned by adding a bit of instant coffee straight from the jar. It will not leave a bitter taste, either.
Boiled Leg Of Mutton
/ Cuisine: Scotland


Qty unit Ingredient
1 whole
1 part
2 large
2 large
2 sprigs
2 tablespoons
2 sprigs
1 whole
6 whole
1/2 teaspoon
2 tablespoons
2 tablespoons
3 tablespoons


- Trim the fat from the mutton leg.
- Peel and slice the onions and carrots.

Place the mutton leg in a deep saucepan. Fill the pan, completely covering the leg, to 3/4 full with milk.

Add sliced onions, carrots, rosemary, parsley, thyme, bay leaf, peppercorns and salt.

Cover and on medium-high heat, bring gently to a boil. Lower the heat to medium and simmer, very gently, for 2 to 3 hours or until meat is tender.

Take the meat out of the pot, place on a tray and cover with a towel to keep hot.

Skim fat from the mutton milk; strain off 3 cups for the sauce.

Melt butter in a pan. Stir in flour to make a 'roux', cook for 1 minute.

Blend in 3 cups of the warm milk stock. Whisk constantly to prevent lumps. The milk will thicken.

Add capers, stir again until well-mixed and creamy.

Serve over the hot leg of mutton.

Deb D. | January 18th, 2022

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Add a little milk to the water when boiling cauliflower. It will make the cauliflower remain white.