Gigot de Sept Heures

Versions of Gigot de Sept Heures developed where there was tough mutton —which once meant almost everywhere in France. Literally six or seven hours of gentle cooking was needed. I am always surprised how long even a leg of mature lamb, nine months old if that, must be poached just below a simmer to become tender. When cut with a spoon, the lamb should fall from the bones, a traditional test for being done. Don’t hesitate to add generous amounts of vegetables to the lamb. They lose a surpris