Poached Leg Welsh Mutton with Caper Sauce



  • 1 leg of mutton
  • 2 onions
  • 2 carrots
  • ¼ celery
  • 200g button mushrooms
  • 2 leeks
  • 1 bouquet Garni
  • 5 l chicken white stock
  • 400ml cream
  • 60g capers (salted or in brine)


  • 200g carrots
  • 200g celeriac
  • 200g celery
  • [all cut in buttons]
  • 500g new potatoes

Take the leg of mutton and soak in water to degorge overnight.
Place the leg in a. pan and cover with white chicken stock and white wine with a bouquet garni. Bring to the boil, skim and simmer for ½ an hour.
Peel, wash and cut the vegetables and place into the pot with the leg of mutton and cook for a further 2 hours until the leg is totally cooked through and tender depending on size.
Remove the leg and reduce the resulting liquor so it will become much richer in texture and in taste.
Pass the liquor through a fine sieve and pour in the double cream. Bring back to the boil and simmer for a few minutes only. Then add capers which have been previously washed. Season to taste.
Slice the le and pour sauce over the top and garnish with new potatoes and the jardinière of celery, carrot and celeriac.
Recipe by: Henry Harris

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