Boiled Gigot of Lamb with Capers

Ingredients:

1 Leg of Mutton boned and rolled
2 large onions peeled and stuck with cloves
2 carrots peeled and chopped
1 sprig rosemary
1 bay leaf
6 black peppers
1 sprig each of fresh parsley and thyme
milk to cover
salt
2 teaspoons fresh parsley chopped

Caper Sauce Ingredients:

2 teaspoobns plain flour
2 teaspoons butter
3 teaspoons capers and a litte juice
900 mls (1-1/2 pints) cooking juices
Salt amd peppers

Method:

Trim the joint of any fat
Place it in deep saucepan and pour on the milk.
Put in the onions,carrots, herbs, black peppers and salt
I find that adding a little water makes the final sauce a little less rich.
Cover and bring to the boil
Simmer gently for 2 to 3 hours or until the meat is cooked.
There should be no blood in the juices when you push a skewer into the middle of it.

Take out the meat and keep it hot.

Strain the stock and let it smmer for 10 min' then reserve 900 Mls (1-1/2 Pints) for the sauce.

To serve:

Slice the lamb quite thinly, cover with the sauce and sprinke on some fresh chopped parsley.