A whole lamb leg is boiled with vegetables and herbs until tender and served with a rich white onion and parsley cream sauce.


  • For the Mutton

  • 1 x 1.8kg (4lb) leg of mutton, trimmed

  • 2 onions, chopped into large pieces

  • 2 carrots, chopped into large pieces

  • 2 leeks, chopped into large pieces

  • 2 celery, chopped into large pieces

  • 1 tbsp peppercorns

  • salt

  • For the Vegetables

  • 450g (1lb) swede, cut into large chunks

  • 450g (1lb) parsnips, cut into large chunks

  • 450g (1lb) carrots, cut into large chunks

  • For the Onion Sauce

  • 450g (1lb) onions, sliced

  • 50g (2oz) butter

  • 50g (2oz) flour

  • ¾ pint stock

  • ¼ pint double cream

  • 2 tbsp parsley, chopped

  • 1tsp grain mustard

  • salt & pepper


  • For the Mutton:

  • 1.

    Put the mutton into a pot of cold water, bring up to the boil.

  • 2.

    Simmer for 1 hour, skim off scum and then add the vegetables, add a little salt and the peppercorns.

  • 3.

    Cook for a further 1 ½ hours.

  • For the vegetables:

  • 1.

    Strain off some of the stock into a separate pan.

  • 2.

    Add in the carrots, swede and parsnip and cook until tender.

  • For the sauce:

  • 1.

    Pre-heat a frying pan and add in the butter.

  • 2.

    When the butter has melted add in the onions and slowly stew until soft but no not allow to colour.

  • 3.

    Add in the flour and stir to combine.

  • 4.

    Slowly add the stock, stirring all of the time.

  • 5.

    Whisk in the mustard then beat in the cream and season.

  • 6.

    Add the parsley and stir to combine.

  • To Serve:

  • 1.

    Carve the mutton and serve with sauce and vegetables.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 609kj
  • Fat Total 42g
  • Saturated Fat 24g
  • Protein 11g
  • Carbohydrate 50g
  • Sugar 18g
  • Sodium 1228mg

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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