Lamb in Claret


  • lb ( k.) fillet end of leg of lamb
  • 2 onions
  • 2 carrots
  • 2 large glasses red wine
  • 1 clove garlic salt and pepper
  • 2 rashers streaky bacon
  • a little parsley
  • some mixed herbs
  • piece of lemon peel
  • a little fat to fry


First cut the lamb into large oblong pieces, ten or twelve. Trim them well, removing all skin and fat. Cut the bacon into the same number of pieces, chop parsley and garlic together finely, roll the pieces of bacon in this, make a slit in each piece of mutton and push a piece of parsleyed bacon into it. Put the prepared meat, sprinkled with salt and pepper, in a casserole and pour the wine over it, add a piece of lemon peel and a bouquet of mixed herbs if possible. Fry the chopped carrots and onions lightly and put in the casserole on top of the meat. Fill up with water just to cover and put in preheated oven, 275° F., gas mark 2; cook for 4 hours.

Serve just as it comes from the oven.

About half an hour before serving, mushrooms or dried cepes may be added, or stoned olives, black or green, or a large green pepper, seeded and cut in strips, or ½ lb. (240 g.) skinned tomatoes or 2 or 3 courgettes, cut in halves longways.