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Gigot de Sept Heures
Braised Leg of Lamb with Garlic
- Serves
8
- Difficulty
Easy
By Anne Willan
Published 1981
Versions of gigot de sept heures turn up wherever tough mutton made the recipe appropriate. The leg is cooked for literally six or seven hours, at the end of which it is meltingly tender and full of flavour from the vegetables. Despite the large amount used, at the end of cooking the garlic flavour is scarcely perceptible.
Ingredients
| leg mutton or mature lamb |
Method
Set the oven at very low (120°C/250°F). Trim the mutton of all excess fat. (Mutton fat has a very strong flavour.) Cut the 2 garlic cloves in slivers and stud the meat with them. Tie the meat tightly with string and put it in a very large ovenproof pot with the bouquet garni, a small pinch of salt, and enough water to cover it by three-quarters. Bring the water to a boil on top of the stove and