Mutton with Parsley and Caper Sauce

Mutton is enjoying a recent revival on our restaurant menus, and Mike Robinson puts it to good use in this hearty and traditional British recipe
By Mike Robinson
Mutton with Parsley and Caper Sauce
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


For the mutton

  • 1 x 1.25k g leg of mutton
  • 2 onions, quartered
  • 2 carrots, quartered
  • 4 cloves garlic
  • 1 tbsp sea salt
  • 12 black peppercorns, crushed
  • 1 bay leaf
  • 2 sprig thyme
  • few stalks parsley

For the sauce

  • 50 g butter
  • 50 g flour
  • handfuls chopped parsley
  • 3 tbsp capers, baby capers if possible
  • 1 shallot, finely chopped

To serve

  • new potatoes
  • buttered cabbage


1. Place the meat in a large saucepan and pour over enough water to cover. Add the onions, carrots, garlic, salt, peppercorns, bay leaf, thyme and parsley stalks. Bring to a boil, turn down the heat, and simmer for about 3 hours. By this time the mutton should be very tender.

2. Lift the leg out of the pan and cover with foil. Leave on one side, in a warm place.

3. Melt the butter in a saucepan, stir in the flour and cook, stirring all the time, for a minute. Strain the poaching stock and pour the liquid into the roux. Blend well, and bring to a simmer, stirring all the time, until it thickens into a coating-consistency sauce. Season well, and add the parsley, capers and finely chopped shallot to the sauce.

4. Slice the mutton and serve with new potatoes, buttered cabbage and the parsley sauce.

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