- 1 1⁄2 kg corned leg of lamb
- 4 cup (1 litre) beef stock
- 1⁄2 cup (175 g) honey
- 6–8 black peppercorns
- 2 bay leaves
- 1⁄2 onion, studded with 3 cloves
- 6–8 small carrots, peeled
- 12 small new potatoes
- mustard pickles or tomato relish, to serve
- Put the lamb in a large stockpot, then pour in the stock and 8 cups (2 litres) cold water. Place over medium heat and slowly bring to the boil. Use a large spoon to skim any froth off the surface, then reduce the heat to low – the liquid should be barely simmering. The liquid should cover the lamb by about 6 cm, so add a little more water if needed.
- Add the honey, peppercorns, bay leaves and onion. Keep the heat at simmering point and cook the lamb for 50 minutes. Add the carrots and potatoes and simmer for a further 30 minutes, or until the vegetables are just tender and the lamb is also tender when tested with a fork – the fork should easily penetrate the centre of the joint. Keep a close eye on the liquid as the lamb cooks. Check and adjust the heat to achieve a constant gentle simmering - if the lamb is cooked at boiling point the meat will be stringy and dry. Remove the vegetables and lamb to a serving plate and cover loosely with foil.
- Allow the lamb to rest for 15 minutes before serving. Carve the lamb and serve with the carrots, potatoes and some mustard or tomato relish.
Preparation: 15 minutes
Cooking: 1.5 hours, and 15 minutes resting