Ingredients
1 leg of mutton (gigot)
6 leeks
2 swedes
6 carrots
4 turnips

For the caper sauce
25g/1oz butter
25g/1oz flour
150ml/5fl oz warm milk
45-60ml/3-4tbsp capers, drained
salt and pepper

Method
1. Put the gigot in an oval-shaped pot, cover with water and bring to the boil very slowly.
2. Skim the fat off the top.
3. Chop the vegetables and add to the pot. Boil for about two hours.
4. Meanwhile, make the sauce. Melt the butter, add the flour and stir to a creamy paste.
5. Pour in the warm milk and whisk until smooth.
6. Now add about 150ml/5fl oz of the stock that the mutton has been cooking in and simmer gently for about twenty minutes until you have a very smooth sauce.
7. Pop in the capers, check the seasoning and add salt and pepper if necessary.
8. To serve, garnish the mutton with slices of carrot. Pour the caper sauce over the joint and surround with the boiled vegetables.