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LEG OF LAMB
In pre-war days when the steamers sailed "doon the watter" from the Broomielaw, Glasgow, the dinner menu usually included Scotch broth and Boiled gigot.
1 leg of lamb
salt and pepper
6 small young carrots
6 small young turnips
Wash the mutton well. Put into a saucepan and cover^'with water. Bring slowly to The boil, then skim the surface and add salt and pepper. Do not put a fork or anything sharp into the meat as this will drain the juices. Boil for 1 hour with the lid on, add whole young carrots and turnips and cook for another hour. To serve, garnish with the carrots and turnips and serve with Caper sauce. The stock in which the gigot has been boiled can be used for Barley broth or Scotch broth.
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