Lamb Daube

Daube de mouton

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

Ingredients

  • 1 kg boned shoulder of mutton or lamb
  • 1 pig’s trotter cut into four pieces (optional).

Method

It is preferable to start marinading the meat the day before you intend to cook it, but a few hours is better than nothing. Trim the fat off the outside of the lamb, cut the meat into large pieces and remove any large seams of fat. Place the lamb or mutton and trotter in a bowl with the vegetables, herbs, orange peel, marc or brandy, wine, olive oil and peppercorns. Leave in the refrigerator or