- Trim the fat from the mutton leg.
- Peel and slice the onions and carrots.

Place the mutton leg in a deep saucepan. Fill the pan, completely covering the leg, to 3/4 full with milk.

Add sliced onions, carrots, rosemary, parsley, thyme, bay leaf, peppercorns and salt.

Cover and on medium-high heat, bring gently to a boil. Lower the heat to medium and simmer, very gently, for 2 to 3 hours or until meat is tender.

Take the meat out of the pot, place on a tray and cover with a towel to keep hot.

Skim fat from the mutton milk; strain off 3 cups for the sauce.

Melt butter in a pan. Stir in flour to make a 'roux', cook for 1 minute.

Blend in 3 cups of the warm milk stock. Whisk constantly to prevent lumps. The milk will thicken.

Add capers, stir again until well-mixed and creamy.

Serve over the hot leg of mutton.