Daube de Mouton

Preparation info
    • Difficulty

      Medium

Appears in

By Robert Carrier

Published 1963

  • About

Ingredients

  • 3 pounds boned shoulder of mutton
  • thin strips pork fat
  • thin strips green bacon
  • 2

Method

Cut mutton into 2½-inch cubes; lard each piece with thin strips of pork fat and green bacon and place in a large bowl or earthenware casserole with sliced onions and carrots, a bouquet garni, salt and freshly-ground black pepper and red wine. Marinate meat in this mixture for 5 or 6 hours, stirring occasionally.

Remove lamb from marinade; drain. Heat olive oil in a frying pan; sa