Michel Roux Jr's boiled leg of mutton Recipe

Name: Michel Roux Jr's boiled leg of mutton
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leg of mutton, about 2kg; 2 sticks of celery; 2 onions, peeled and cut into quarters; 2 bay leaves; 1 tbsp allspice berries; 1 handful of parsley stalks; 1 pinch salt; 4 tbsp lamb fat; 2 onions peeled and chopped; 1 heaped tbsp plain flour; 300 ml (10.6fl oz) lamb stock; 250 ml (8.8fl oz) single cream; 1 pinch ground white pepper; 1 bunch of parsley, coarsely chopped; 20 good-quality anchovies in oil, rinsed and coarsely chopped

Servings: persons

1 leg of mutton, about 2kg
2 sticks of celery
2 onions, peeled and cut into quarters
2 bay leaves
1 tbsp allspice berries
1 handful of parsley stalks
1 pinch salt
4 tbsp lamb fat
2 onions peeled and chopped
1 heaped tbsp plain flour
300 ml (10.6fl oz) lamb stock
250 ml (8.8fl oz) single cream
1 pinch ground white pepper
1 bunch of parsley, coarsely chopped
20 good-quality anchovies in oil, rinsed and coarsely chopped

1
Cover the leg of mutton with water and bring to the boil.
2
Skim, then add the prepared vegetables, bay leaves, spice, parsley and seasoning.
3
Turn down to a very gentle simmer, and cook for about 2 hours or until tender.
4
Leave to cool in the stock for 2 hours.
5
It will still be just the right temperature for eating.
6
Carve the lamb at the table and serve with the sauce.
7
For the sauce: skim off and strain some of the fat on the top of the lamb cooking pot.
8
Use 4 tablespoons of this tasty fat to sweat the onions until tender.
9
Add the flour and stir in well.
10
Over a high heat, gradually pour in 300ml of the lamb stock from the mutton and mix well to avoid any lumps
11
Add the cream and simmer for 5 minutes.
12
Just before serving the lamb, season the sauce with a generous amount of white pepper and add the parsley, chopped anchovies and lemon juice.

4850

kcal

Calories

526

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 leg of mutton, about 2kg, 2 sticks of celery, 2 onions, peeled and cut into quarters, 2 bay leaves, and more.

Yes, Michel Roux Jr's boiled leg of mutton falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Michel Roux Jr's boiled leg of mutton

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions