Leg or Shoulder of Lamb Braised for Seven Hours

Gigot ou Épaule d’Agneau à la Sept Heures

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Supposedly gigot à la sept heures was invented by Alexandre Dumas, but it is a dish so in keeping with the traditions of old-fashioned French cooking that I hesitate to give him all the credit. In any case, this dish is just as it sounds, a leg of lamb cooked like a pot roast and braised for 7 hours, so long that it can be eaten with a spoon—à la cuillière. The first time I braised lamb this way, I cooked it just like the fricandeau, but I left it in the b