Le Collier de Mouton aux Lentilles

Scrag end with lentils

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

That recipe cornes from the Périgord. Further south towards the Languedoc they make collier into a meat and lentil stew with the green lentils from Le Puy in the Auvergne.


  • 2 tablespoons goose or pork fat
  • 800 g ( lb)


Melt the fat in a casserole with a tight-fitting lid. When it is hot, add the pieces of lamb, stirring them vigorously round until they are properly sealed – they will otherwise stick quickly to the bottom. Add two of the onions, coarsely chopped. While they take on a little colour, boil some water and add enough to cover the contents of the pot. Cover, reduce the heat and cook gently for 1 hou