Boiled Leg of Mutton

By the RecipeCafe Archives

Ingredients

• 1 leg of mutton
• 1 Water, enough to cover (hot)
• 1 tablespoon salt
• 2 cups White Sauce (made with 1 cup / 240 ml whole milk and 1 cup / 240 ml mutton stock)
• 2 hard-boiled eggs, sliced

Instructions

1. 1. Wipe the leg of mutton with a damp cloth to clean the surface.
2. 2. Place the meat in a large stockpot (at least 8-quart / 7.5-liter capacity) and cover with hot water.
3. 3. Bring the water quickly to a boil over high heat. Boil for 5 minutes, then skim off any foam and impurities that rise to the surface — this technique (blanching/skimming) removes proteins and fat that would cloud the broth.
4. 4. Reduce heat so the liquid barely simmers (approximately 180-190°F / 82-88°C, with only occasional bubbles breaking the surface). Move the pot to the back of the stove or the lowest burner setting to maintain this gentle simmer.
5. 5. When the meat is approximately half done (roughly 90 minutes into cooking for a standard 5-7 lb / 2.3-3.2 kg leg), add 1 tablespoon of salt to the cooking liquid.
6. 6. Continue to simmer until the meat is fully tender, 2.5 to 3.5 hours total depending on size, until an instant-read thermometer inserted into the thickest part (away from bone) reads at least 160°F (71°C) and the meat yields easily when pressed with a carving fork.
7. 7. While the meat rests, prepare the sauce: gently warm 2 cups White Sauce made from equal parts whole milk and mutton stock (1 cup / 240 ml each). Fold in 2 hard-boiled eggs, sliced. Alternatively, serve with Caper Sauce.
8. 8. Remove the leg from the pot, allow to rest 10 minutes, then carve and serve with the egg-enriched White Sauce or Caper Sauce.