Leg of Lamb English-Style

Boiled leg of lamb is a traditional English dish. It is served with a variety of vegetables {haricot beans, cauliflower and carrots make an attractive selection) and the meat is accompanied by caper sauce. X 5 lb. leg of lamb

1 oz. butter, softened

4 oz. seasoned flour made with

4 oz. flour,

1 teaspoon salt,

1 teaspoon black pepper and 2 teaspoons dried rosemary 2 teaspoons salt 2 large carrots, scraped and quartered 2 medium-sized onions, each stuck with 6 cloves bouquet garni consisting of 4 parsley sprigs, 1 thyme spray and 1 bay leaf tied together 2 garlic cloves

Spread the lamb with the butter. Place the seasoned flour on a board and roll the lamb in it to coat it evenly.

Place the lamb on a large square of cheesecloth. Wrap up the meat and secure the cheesecloth with string.

Half-fill a large saucepan with water. Add the salt and bring it to the boil over high heat. Place the meat in the water.

Add the carrots, onions, bouquet garni and garlic and bring the water to the boil again.

Half cover the pan, reduce the heat to low and simmer for 1 ½ hours.

Add more boiling water to the pan during cooking if necessary. Cover the pan completely for the last 30 minutes of the cooking time.

Remove the pan from the heat. Using a large carving fork and a large spoon lift the meat from the water. Unwrap the cheesecloth and place the meat on a carving board.

Carve the lamb into slices. Arrange the slices on a warmed serving dish. Surround the lamb with the vegetables that are being served.

Serve at once.

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