Boiled Leg of Lamb is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a leg of lamb boiled with vegetables that's served with vegetables and white sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Leg of Lamb.
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This is a classic recipe for a Victorian version of Boiled Leg of Lamb that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 432.—BOILED LEG OF LAMB.
Select a leg of a fresh-killed lamb, well furnished with white fat, boil it in water with a tablespoonful of salt, carrot, celery, onion and turnip ; it will be done in about an hour and a quarter, and should be dished up surrounded either with dressed spinach, and the addition of spring carrots and turnips, or else with the latter only, or with cauliflowers; a little white sauce, or maître-d'hôtel sauce, should be poured over the lamb, and a cut-paper ruffle placed on the shankbone. Note.—Legs of lamb may also be dressed in every variety of form recommended for the treatment of leg of mutton.
Modern Redaction
Ingredients:
1 leg of lamb
1 tbsp salt
2 carrots, cut into lengths
2 celery sticks, halved
1 onion, halved
2 turnips, peeled and halved
dressed spinach, to garnish
spring carrots and turnips, to garnish white sauce or maître d'hôtel sauce, to garnish
Method:
Place the leg of lamb in a pan with the vegetables. Cover with water, add the salt then bring to a boil. Boil the meat for about 75 minutes, or until tender.
Remove the lamb and dry it, arrange on a serving dish and garnish with spinach, spring carrots and turnips. Pour over a little white sauce or maître d'hôtel sauce and serve
