Ingredients

4-5 lb Leg Of Lamb

Method

Remove surplus fat from meat. Put in a deep saucepan and pour in milk 3/4 of way up. Put in sliced onions and carrots, herbs and season. Cover and bring gently to the boil, then simmer very gently for 2-3 hours, or until tender. Remove meat and keep warm. Skim fat off milk and strain about 1 1/2 pints for the sauce.

Make a roux, add warm milk and cook. Then add 3 teaspoons capers and 1 teaspoon of their juice. Stir well. Carve lamb and cover with sauce.