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Boiled Mutton or Lamb and Caper Sauce

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Ingredients
  Mutton scrag/Middle neck of mutton / lamb 1 1⁄4 Pound
  Carrots 3
  Onions 2
  Salt To Taste
  Pepper To Taste
For the caper sauce
  Margarine/Butter 1 Ounce
  All-purpose flour 1 Ounce
  Milk 1⁄4 Pint
  Meat stock 1⁄4 Pint
  Capers 2 Teaspoon
  Caper vinegar 1 Teaspoon
Directions

GETTING READY
1) Cut meat into pieces.
2) Slice the vegetables.

MAKING
3) Take a pan and add meat and vegetables into it.
4) Add cold water. Bring to a boil, remove off the scum.
5) Stir in seasoning. Decrease heat and simmer for 1 1/2-2 hours.
6) Place meat and vegetables on a hot dish.
7) To make caper sauce, in a pan heat fat and add flour. Cook for few minutes and slowly add milk and meat stock.
8) Bring to a boil and cook until thickened. Stir in seasoning, capers and vinegar. Heat but do not boil.

SERVING
9) Serve lamb with caper sauce hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Lamb
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes
Servings: 
4

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4.07857
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 517 Calories from Fat 334

% Daily Value*

Total Fat 37 g57.1%

Saturated Fat 16.2 g81.2%

Trans Fat 0 g

Cholesterol 98 mg32.7%

Sodium 342.8 mg14.3%

Total Carbohydrates 18 g6.1%

Dietary Fiber 2.6 g10.6%

Sugars 6.8 g

Protein 27 g53.9%

Vitamin A 158.6% Vitamin C 13.1%

Calcium 10.6% Iron 13.4%

*Based on a 2000 Calorie diet

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Boiled Mutton Or Lamb And Caper Sauce Recipe