Name: Gigot de Quatre Heures (Leg of lamb cooked for 4 hours)
Yield: Serves 8
Cuisine: British
Ingredients: 500 g/1 lb 2 oz onions, roughly chopped; 50 g/2 oz duck fat; 3 kg/6½ lb leg of lamb; 100 g/4 oz garlic, peeled and wrapped in muslin; salt and freshly ground pepper; 1 bottle dry white wine; 1 small bouquet garni; 300 g/11 oz carrots, roughly chopped

Preparation info

Serves
8

Difficulty
Medium

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

3 kg/6½ lb leg of lamb
50 g/2

Europe
United Kingdom
France
Lunch
Stew
Mediterranean
Gluten-free
Summer

Method

Preheat the oven to 170°C/325°F/gas 3. Heat the fat in a large flameproof casserole and seal the lamb until golden brown all over. Take out the lamb, put in the carrots and sweat gently for 5 minutes, then add the onions and sweat for another 5 minutes. Add the bouquet garni and put ba

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Ingredients

Method

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