Ingredients

4 lean meaty Knuckles Of Lamb each about 3/4 lb

Method

Blanch the knuckles of lamb by covering them with cold water in a large, heavy saucepan, bringing the water to the boil and boiling briskly for 1 minute. Drain the lamb at once and wash away any accumulated scum under cold running water. Wash the pan, return the lamb to it, and add 3 1/4 pints of fresh cold water. The water should cover the meat by at least 2 inches; if necessary, add more. Bring to the boil over a high heat meanwhile skimming off any foam and scum as they rise to the surface. Reduce the heat to low, partially cover the pan and simmer for 1 hour.

Stir in tomatoes, onions, nutmeg, salt and a few grindings of pepper, partially cover the pan again and simmer for 30 minutes longer. Then add the rice and cook tightly covered for about 20 minutes, until the lamb and rice are tender. Taste for seasoning, and serve at once from large heated soup plates.