Gigot a la Cuillere – French “Spoon” Lamb

A classic French Bistro recipe, and one that is so easy to cook. The lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for ‘gigot a la cuillère’ - a joint that can be carved with a spoon, hence its name. You will need a very large ovenproof casserole dish with a lid or a large, deep roasting tin, which you can cover tightly with tin foil. This can also be cooked with great success in a slow-cooker or Crock-Pot®. This lamb is just divine when serv