La daube de mouton issaly

Madame Issaly’s lamb stew

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Preparation info
  • Serves

    4

    • Difficulty

      Complex

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

Just as Madame Issaly at Domaine de Ramaye in Gaillac has given us the ultimate in Coq au vin, her slow-cooked lamb stew must be the best there is: rich and flavoursome. You will need to start two days ahead of time, so this is hardly fast food. So much the better.

Ingredients

  • 110 g salt belly of pork, cut into cubes
  • A good piece of pork rind (optional)
  • 1

Method

Day One

Put the belly of pork in a large pan of cold water with the rind and the trotter. Bring slowly to the boil and cook gently for 30 minutes. Drain and discard the water.

Put them in a large shallow dish with the lamb and all the other ingredients. Stir to combine well and leave to marinate in a cool place for at least 6 hours.