Daube de Mouton

Name: Daube de Mouton
Cuisine: French
Ingredients: bouquet garni (parsley, thyme, celery, etc.); bouquet garni (parsley, thyme, celery, etc.); bouquet garni (parsley, thyme, celery, etc.); bouquet garni (parsley, thyme, celery, etc.); flour and water paste; flour and water paste; well-flavoured stock; 1 strip dried orange peel; 1 bay leaf; 4 cloves garlic, smashed; 1 Spanish onion, finely chopped; 2 carrots, finely chopped; 4 tablespoons finely chopped onion; 4 sprigs parsley; 1 sprig rosemary; 2 sprigs thyme; ½ pound bacon, thinly sliced, and ½ pound bacon, in 1 piece; olive oil; salt and freshly ground black pepper; salt and freshly ground black pepper; dried thyme, marjoram, crumbled bay leaf; dried thyme, marjoram, crumbled bay leaf; dried thyme, marjoram, crumbled bay leaf; red wine; 1 leg of lamb; ½ pound bacon, thinly sliced, and ½ pound bacon, in 1 piece

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 leg of lamb
½ pound bacon, thinly sliced, and ½ pound b

Europe
France
Main course

Method

Bone leg of lamb and cut it into large pieces weighing about 3 ounces each. Cut half the bacon slices into ¼-inch strips. Lard each of the lamb pieces with 2 strips of bacon which you have rubbed with