Le Gigot de Sept Heures

Seven-hour leg of lamb

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

The French usually like their roast lamb served pink. But the technique of slow cooking can equally and traditionally be applied to a leg. Simmered as slowly as possible, yes even for seven hours so that the meat can literally be served and eaten with a spoon.


  • 2 medium-sized onions, cut into rings
  • 2 tablespoons goose or duck fat
  • 1


In a frying pan soften the onions in a tablespoonful of the goose or duck fat. In another large open pan brown the lamb and its ‘handle’ on all sides in the rest of the fat.

Into a large casserole with a tight fitting lid, put the lamb and the ‘handle’, the onions, garlic and seasonings. Add the trotter, wine, stock and bouquet garni. Allow to bubble fiercely for five minutes over a hig