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Ingredientes
- 1 x Leg lamb or possibly mutton, 4 - 5 lbs
- 2 lrg Onions
- 2 x Carrots
- 1 sprg rosemary
- 1 sprg parsley
- 1 sprg thyme
- 1 x Bay leaf
- 6 x Black peppercorns Lowfat milk to cover Salt to taste
- 2 Tbsp. Flour
- 2 Tbsp. Butter
- 3 Tbsp. Capers and caper juice
- 1 1/2 pt Hot lowfat milk stock from Lamb, fat skimmed off Salt and pepper to taste
Direcciones
- Remove all surplus fat from the meat.
- Place in a deep saucepan, fill pan to 3/4s full with lowfat milk.
- Add in sliced onions, carrots, herbs; season to taste.
- Cover, bring gently to a boil.
- Simmer very gently, 2 - 3 hrs or possibly till meat is tender.
- Take out meat, keep warm.
- Skim fat from lowfat milk; strain off 3 c. for sauce.
- Sauce: Heat butter in a pan, stir in flour, cook 1 minute.
- Add in 3 c. hot lowfat milk stock.
- Stir constantly to prevent lumps.
- Add in capers and juice (1 tbsp).
- Stir again till well-mixed and creamy.
- NOTES : 'Gigot' is the French word for a leg of mutton and was adopted by the Scots during the days of the 'Auld (old) Alliance' with France. As part of the treaty all Scots became French citizens and all French people became citizens of Scotland. This concession was repealed at the beginning of the 20th century. This dish is traditionally cooked by boiling lamb or possibly mutton with carrots and turnips but the variation given here is delicious, especially for older meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 4 servings | |
| Calories 113 | |
| Calories from Fat 55 | 49% |
| Total Fat 6.25g | 8% |
| Saturated Fat 3.81g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 255mg | 11% |
| Potassium 218mg | 6% |
| Total Carbs 13.97g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.21g | 3% |
| Protein 1.82g | 3% |
