Traditional Brecon Roast Leg of Mutton

Season a leg of mutton (older, more flavorful lamb). Roast slowly at 160°C (325°F) for 3 hours until tender.

Prepare a classic white caper sauce by whisking butter, flour, and milk into a roux, then stirring in plenty of tangy capers.

Serve the carved mutton with the piquant sauce and steamed greens. A historic mountain-farming staple from the Brecon Beacons.