Slow-cooked leg of lamb

Slow-cooked leg of lamb

Gigot de sept heures

Taste le Tour

From the Pyrenees region by Philippe Mouchel

This speciality of the Pyrenees region translates as ‘seven-hour lamb’. You can cook it in a little less time if you do it at a higher temperature, but it won’t be quite as succulent.


Quantity Ingredient
1 1.5 kg leg of lamb, trimmed of most visible fat
2 garlic cloves, peeled and cut into slivers
a little olive oil
2 sprigs thyme
a few sprigs parsley
1 bay leaf
sea salt
freshly ground black pepper
3 litres water or beef stock
3 carrots, cut into 2 cm slices
2 small turnips, quartered
2 leeks, washed and cut into 2 cm pieces
1 onion, sliced
3 sticks celery, cut into 2 cm pieces
8 garlic cloves, chopped


  1. Preheat the oven to 100–120°C.
  2. Stud the trimmed leg of lamb with garlic slivers and tie with string. Heat the oil in a cast-iron casserole dish and brown the lamb all over.
  3. Use kitchen string to tie the thyme, parsley and bay leaf together to make a bouquet garni. Add to the casserole dish and season the lamb with a little salt and pepper. Add the water or stock and bring to a simmer on top of the stove. Cover with a lid, then transfer to the oven for 5–6 hours. You can turn the lamb over in the casserole after 1 hour. During the cooking, the liquid may simmer very gently, but must not boil.
  4. After 5–6 hours, tuck the carrots, turnips, leeks, onion, celery and garlic around the meat and cook for another hour.
  5. Remove the casserole from the oven and carefully transfer the meat and vegetables onto a warm serving platter. Discard the bouquet garni and cover the platter with foil. On top of the stove reduce the remaining juices to about 500 ml.
  6. When ready to serve, remove the string from the lamb. Pour sauce over the meat and vegetables and season with a little salt and pepper before carving at the table.
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