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  1. Place the leg of mutton in a large stockpot and pour over the chicken stock and wine. Add the bay leaves and thyme, cover and bring to the boil.
  2. Simmer gently for 2 hours.
  3. Next add the onions, carrots and turnips. Cook for one more hour or until the meat is meltingly tender and pulls away from the bone easily When the meat is cooked make the onion and caper sauce.
  4. Remove meat and vegetables and keep warm, discard cloves then strain the reserved cooking stock.
  5. Melt the butter in a saucepan and stir in the flour. Over a medium heat, gradually pour in 500ml of the strained cooking liquor, stirring continually.
  6. Next add the cream and season with salt and pepper.
  7. Finally, stir in the capers and parsley.

To serve

Place in the centre of the table with the meat and vegetables coated with a little caper sauce.

Pass the remaining sauce around with minted new potatoes and a crusty loaf.