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Boiled Leg of Mutton

  • Flour
  • Water
  • Shank bone
  • Leg of mutton
Make a paste of flour, mixed until stiff with water. Roll out as for a meat pudding. Break and turn in the shank bone. Cover the leg of mutton carefully with the paste. Tie up tightly in a well floured cloth.

Put the leg of mutton in a pot of boiling water. Allow 10 minutes for checking the boiling and 20 minutes for each pound of meat.

Remove the paste which can be done by 1 cut lengthwise and 1 cut across. Strain the gravy. Serve.
Submitted by Tess M Dec 6, 2009
15 min 30 min 45 min

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