Gigot de Sept Heures

Seven Hour Leg of Lamb

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 2007

  • About

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