Food & Wine

Branaire-Ducru’s Seven Hour Lamb Recipe

8-10 people

Leg of lamb, calf’s foot, Diced bacon (100g), 6 carrots (sliced), 2 tomatoes, 3 onions, 6 clovesof garlic, Mixed herbs, Meat stock (50cl), olive oil, 6 cloves garlic, 20g butter, salt, pepper

Oven 120-150°C

Bone leg of lamb and roast it in butter and oil in oven

Fry and season the onions, tomatoes, garlic, carrots

Blanch calf’s foot in hot water

Put all ingredients together in an ovenproof dish for the oven with a lid and put into the oven

Allow the lamb to cook gently for 7 hours

and if you can serve with Château Branaire-Ducru, St Julien 2005 or Duluc 2008 as advised by owner patrick Maroteau


About nicolle

Wine bod living in Bordeaux whose passion is finding authentic wines and getting them to your doorstep


One thought on “Branaire-Ducru’s Seven Hour Lamb Recipe

  1. This looks absolutely beautiful! Here’s my favorite lamb side dish…

    Posted by theslowlowdown | March 29, 2012, 5:07 am

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