Put leg of mutton into a large saucepan with cold water.
Bring slowly to the boil, removing scum.
It should simmer for about an hour before adding salt, and the carrots, left whole, and the swede and turnips cut in quarters.
Simmer for a further hour, or until meat is tender.
Reckon 25 minutes to the pound of meat, and allow 20-25 minutes over.