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

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