A whole lamb leg is boiled with vegetables and herbs until tender and served with a rich caper, cream and butter sauce.


  • For the lamb

  • 1 trimmed leg of lamb, weighing around 2-3 kilos

  • 2 large onions, quartered

  • 1 leek, thickly sliced

  • 3 sprigs parsley

  • 4 big sprigs thyme

  • 2 bay leaves

  • salt and pepper

  • For the sauce

  • 50g (2oz) butter

  • 1 ½ tbsp finely chopped parsley

  • 50g (2oz) plain flour

  • 2 egg yolks

  • 90ml (3fl oz) double cream

  • 2 tbsp small ‘nonpareille’ capers

  • 1 lemon, juiced

  • salt


  • For the Lamb:

  • 1.

    Put the lamb into a large heatproof casserole with all the vegetables, herbs, salt and pepper.

  • 2.

    Cover generously with water, bring up to the boil, skim and then turn the heat down low, so that the water just trembles and shudders at the surface.

  • 3.

    Cover and leave the lamb to cook gently, topping up with boiling water as necessary, for 2 ½ to 3 hours depending on size.

  • For the Sauce:

  • 1.

    About half an hour before the lamb is done, melt the butter in a saucepan over a low heat and add the parsley.

  • 2.

    Let it stew (not fry) for 10 minutes.

  • 3.

    Then stir in the flour and gradually whisk in 600 ml (1 pint) of degreased hot stock from the lamb.

  • 4.

    Bring up to the boil, stirring constantly, then reduce heat right down and let it simmer for a good 10-20 minutes.

  • 5.

    Whisk the egg yolks with the cream and then whisk in a little of the hot sauce.

  • 6.

    Stir this back into the sauce, and keep stirring without letting it boil until the sauce has thickened lightly.

  • 7.

    Finally add capers, lemon juice and salt, then taste and adjust seasoning.

  • To Serve:

  • 1.

    Slice the lamb just as if it were a roast leg of lamb, arrange the slices on a hot serving dish and spoon over a little of the sauce.

  • 2.

    Serve the remaining sauce alongside.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 976kj
  • Fat Total 67g
  • Saturated Fat 30g
  • Protein 75g
  • Carbohydrate 12g
  • Sugar 2g
  • Sodium 1129mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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