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"Agneau de 7 heures" (7 hours lamb)

This is a peasant dish, which could cook in the extinguished bread oven or all night in the fireplace. This very long and low-temperature cooking was reserved for slightly hard pieces of meat. In other words, it was probably originally sheep rather than lamb. More or less formalised, the dish seems to be of Auvergne origin (although the Bordeaux and Lyonnais also claim it). Indeed, the first mention was written in 1830 in Charles Durand's "Le cuisinier Durand" (1766-1864), under the name of lamb "à la brayaude" (synonymous with Auvergnat), simmered with potatoes

Ingredients (Serve 6)

- 1 Short Leg of Lamb, Bone In

- 2 onions, thinly sliced

- 10 cloves of unpeeled garlic

- 300 ml of dry white wine

- 1 small bunch of fresh thyme

- 1 Tablespoon of “fleur de sel” (salt flower)

- 1/2 Tablespoon crushed black pepper

- 50 ml of olive oil


- Preheat oven to 120 ° C (thermostat 3).

- Rub the leg of lamb with the salt flower and crushed black pepper.

- Heat a cast-iron casserole and pour in the olive oil.

- Brown the leg on all sides.

- Add the onions and stir for 5 minutes.

- Deglaze with white wine. Add garlic cloves and thyme.

- Cover the casserole with its lid and bake for 7 hours. Water the leg from time to time with its juice.

- When leaving the oven, let the meat stand for 30 minutes before eating. Serve with the sauce.

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