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Boiled Leg of Lamb with Caper Sauce (Gigot d'Agneau Bouilli)

To test if cooked pierce with a trussing needle or skewer. If the juice that runs out is clear the leg is cooked.

ingredients

serves 10
1 x 2 kg leg of lamb
2 carrots
1 studded onion with a bayleaf and clove
1 bouquet garni
seasoning
600 ml Caper Sauce

method

1. Place the meat into a deep pan and cover with cold water. Bring to the boil and skim.

2. Add the studded onion, carrots, bouquet garni and seasoning and simmer gently for 1 1/2 hours.

3. Carve the meat into slices and arrange on an oval dish, moisten with some of the strained cooking liquid and serve the caper sauce separately.

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