Gigot d’agneau braisé 7 heures

• 50 g (1¾ oz/5 tbsp) duck fat or 50 ml<

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