Boiled Leg of Lamb HT
Vegetables Alcohol Stew Main
Course Dairy Gluten
Wheat free British Ireland Europe
1 x 2.2kg/5lb Leg
2 Leeks (White
parts only) cut into 2.5cm/1 inch pieces
6 Carrots, cut
into 2.5cm/1 inch slices
3 Sticks of
Celery, cut into 2.5cm/1 inch
3 Medium Onions,
3 Garlic Cloves,
Dry White Wine (check manufacture)
4 Sprigs Fresh
Salt and Black
1. Place the lamb large
flameproof casserole together with the leeks, carrots, meat.
2. Bring to a boil, cover, then reduce the heat and simmer for 1
½ hours checking every
½ hour and skimming off any foam that
has risen to the surface.
3. Add the potatoes and continue to cook for a further 20-30 minutes
until the potato is tender.
4. To serve - transfer the
lamb to a carving plate and slice. Serve in large soup plates, spooning some vegetables around the meat.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
| More Irish
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