Gigot d’agneau braisé 7 heures

7-hour braised leg of lamb

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Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
Classic Koffmann

By Pierre Koffmann

Published 2016

  • About

This lamb is so soft you can serve it with a spoon. Put it in the middle of the table and let your guests help themselves.

Ingredients

  • 50 g ( oz/5 tbsp) duck fat or 50 ml<

Method

Heat the oven to 130°C (250°F/Gas ½).

Heat the duck fat in a large casserole (Dutch oven). Season the lamb all over. When the fat is hot, add the lamb and seal the meat all over, until golden brown. Remove the lamb, add the carrot and sweat gently for 5 minutes, then add the on