Le Gigot de Sept Heures

Name: Le Gigot de Sept Heures (Seven-hour leg of lamb)
Yield: Serves 6–8
Cuisine: French
Ingredients: 2 tablespoons goose or duck fat; 2 medium-sized onions, cut into rings; 1 pig’s trotter, split lengthwise; 50 cl chicken stock; 30 cl sweet white wine; 40 cloves garlic, peeled; 1 leg of lamb, about 3 kilos, the ‘handle’ removed but kept; salt, pepper; bouquet garni; 1 teaspoon piment d’espelette; 1½ teaspoons cumin

Seven-hour leg of lamb

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Goose Fat & Garlic

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.

Ingredients

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

Europe
France
Main course
Gluten-free
Mediterranean

Method

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