| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Scottish | Scottish | 4 | servings |
INGREDIENTS
| 1 | Leg lamb or mutton; 4 – 5 lbs | |
| 2 | lg | Onions |
| 2 | Carrots | |
| 1 | Sprig rosemary | |
| 1 | Sprig parsley | |
| 1 | Sprig thyme | |
| 1 | Bay leaf | |
| 6 | Black peppercorns | |
| Milk to cover | ||
| Salt to taste | ||
| 2 | tb | Flour |
| 2 | tb | Butter |
| 3 | tb | Capers and caper juice |
| 1 1/2 | pt | Warm milk stock from |
| Lamb; fat skimmed off | ||
| Salt and pepper to taste |
INSTRUCTIONS
SAUCE Remove all surplus fat from the meat. Place in a deep saucepan, fill pan to 3/4s full with milk. Add sliced onions, carrots, herbs; season to taste. Cover, bring gently to a boil. Simmer very gently, 2 - 3 hours or until meat is tender. Take out meat, keep hot. Skim fat from milk; strain off 3 cups for sauce. Sauce: Melt butter in a pan, stir in flour, cook 1 minute. Add 3 cups warm milk stock. Stir constantly to prevent lumps. Add capers and juice (1 tbsp). Stir again until well-mixed and creamy. Converted by MC_Buster. NOTES : 'Gigot' is the French word for a leg of mutton and was adopted by the Scots during the days of the 'Auld (old) Alliance' with France. As part of the treaty all Scots became French citizens and all French people became citizens of Scotland. This concession was repealed at the beginning of the 20th century. This dish is traditionally cooked by boiling lamb or mutton with carrots and turnips but the variation given here is delicious, especially for older meat. Converted by MM_Buster v2.0l.
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