Boiled Gigot of Lamb with Capers

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Boiled Gigot of Lamb with Capers Recipe





  • Trim the joint of any fat, Place it in a deep saucepan and pour on the milk.


  • Put in the onions, carrots herbs black peppers and salt I find that adding a little water makes the final sauce a little less rich.


  • Cover and bring to the boil, simmer gently for 2 to 3 hours or until the meat is cooked.


  • There should be no blood in the juices when you push a skewer into the middle of it.


  • Take out the meat and keep it hot.


  • Strain the stock and let it simmer for 10 min’ then reserve 900 Mls (1 1/2 Pints) for the sauce.


To serve

Slice the lamb quite thinly, count with the sauce and sprinkle on some fresh chopped parsley.

You can try this recipe too: Steve’s Recipes: Chicken Dumplings, Grilled Chicken Breasts, Scots Crumpets

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