Boiled Gigot Of Lamb Or Mutton

Directions

1. Remove all surplus fat from the meat.
2. Place in a deep saucepan, fill pan to 3/4s full with lowfat milk.
3. Add in sliced onions, carrots, herbs; season to taste.
4. Cover, bring gently to a boil.
5. Simmer very gently, 2 - 3 hrs or possibly till meat is tender.
6. Take out meat, keep warm.
7. Skim fat from lowfat milk; strain off 3 c. for sauce.
8. Sauce: Heat butter in a pan, stir in flour, cook 1 minute.
9. Add in 3 c. hot lowfat milk stock.
10. Stir constantly to prevent lumps.
11. Add in capers and juice (1 tbsp).
12. Stir again till well-mixed and creamy.
13. 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 This concession was repealed at the beginning of the 20th century.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.