Gigot à la Boulangère (Leg of Mutton with Onions and Potatoes)

Ingredients

• 1 leg of mutton
• onions
• butter
• potatoes

Instructions

1. Remove the chump bone and shorten the shank, or better, bone the leg entirely.
2. Season the inside and tie the piece.
3. Cook it in the oven until two-thirds done.
4. Surround it with sliced onions tossed in butter and with potatoes cut in quarters or sliced, in quantity proportioned to the size of the leg.
5. Complete as for l'Épaule à la Boulangère.