Mutton with caper sauce recipe

By Angela Boggiano

  1. Serves 6
  2. Ready in about 4 hours
  3. Rating

This timeless mutton recipe will always remain a classic because the ingredients complement each other so beautifully.

tried and tested
Mutton with caper sauce


  1. 1 leg of mutton, about 3kg
  2. 3 large onions, quartered
  3. 3 carrots, cut into large chunks
  4. 1 fresh rosemary sprig
  5. 6 black peppercorns
  6. For the caper sauce
  7. 2 tbsp butter
  8. 2 tbsp plain flour
  9. 4 tbsp capers, drained and rinsed, half of them chopped
  10. Small bunch of fresh mint, finely chopped


  1. 1. Put the meat in a large pan and add 1.5 litres water, which should come about three-quarters of the way up the joint. Add the vegetables, rosemary and peppercorns and some seasoning. Bring to the boil, cover, then reduce the heat to a simmer for 31/2 hours or until the meat is tender. There should be little resistance when the meat is pierced with a skewer. Skim the fat from the stock and put the meat on a plate, covered. Strain the stock, discarding the solids. You’ll need 600ml.
  2. 2. Meanwhile, make the sauce, Melt the butter in a pan, add the flour and cook for 1 minute. Gradually stir in the mutton stock and bring to the boil, stirring. Simmer for 5 minutes, stir in the capers, mint and season.
  3. 3. Slice the mutton and serve with the caper sauce and some boiled, minted potatoes.

Nutritional info

Per serving: 674kcals, 34.6g fat (15.6g saturated), 77.7g protein, 13.9g carbs, 7.5g sugar, 1.5g salt

Wine Recommendation

Spanish reds are often good with lamb, and in this case a young, fruity Rioja is just the trick.


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