Lamb
The average leg of mutton weighs about 10lb / 4.5K, for smaller families it was suggested that the leg can be divided into three parts, the shank for boiling, the fillet for roasting and the lap for Irish stew.
To boil a leg of mutton, or shank, allow 20 minutes to the 1lb
/ 450g, and 25 minutes over.
If using a whole leg, first skewer the lap into position, then plunge
the joint into enough boiling, salted water to cover it and boil for 4-5
minutes, then reduce the heat and simmer gently for the remainder of the
cooking time.
If Serving with Caper Sauce ( See Sauces ) pour a little over the joint which has been kept hot on a serving dish, and serve the remaining seperately.