Boiled Leg of Lamb

Ingredients:
1 x 2.2kg/5lb Leg of Lamb
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 slices
3 Medium Onions, quartered
3 Garlic Cloves, chopped
300ml/10fl.oz. Dry White Wine (check manufacture)
4 Sprigs Fresh Thyme
Salt and Black Pepper
10 Small Potatoes, quartered

Instructions

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. Serve hot.