Lambleg baked for 7 hours: le Gigot de 7 Heures

[josetteM.]

1 lamb leg for 6/8 persons, 1 carrot, 2 onions, 2 cloves of garlic, 1 branch of thyme, 2 laurel leaves, 4 big tomatoes, half a litre of veal stock, a quarter of a litre of white wine, 2 soup spoons of flour, 10 grains of pepper, salt
Remove the bone, and keep it, fasten the meat with some string. Peel and chop in rather big pieces the carrot and the onions, put them in a pan with some sunflower oil, stir, add the garlic, and the bone. after a while, add the veal stock, the wine, the grains of pepper, and some salt.Cover and gently cook for 30 minutes.
in another pan, put the meat in some oil to roast it gently,as soon as it is golden, then put it in a casserole or pot, add the tomatoes, cut in four pieces, the laurel leaves, the thyme, and the cooked carrot, onions, the bone, etc....The lamb leg must be half covered , add some liquid if necessary.
Prepare a dough (flour plus water) to seal the lid to the pot. (sort of bread dough slightly sticky) Put the lid on the string of dough, and place in the middle of the oven. Temperature 120°C for 7 hours. Be careful when you break the dough to open the pot, don't hurt yourself!
Serve with the vegetables in the pot, you can eat this superb dish with a spoon!!
(If you prepare it in the daytime, you can leave it overnight before eating it...it tastes better.you just have to reheat it)

This was a traditional peasant dish from massif Central cooked in the bread oven in the farms
enjoy!!

[dewittycdw1]

So you remove the bone, but still tie up the lamb roast in a round fashion, like a crown roast please?

[josetteM.]

Sorry Dew for my late answer
Yes, tie up the meat so that it stays together during the cooking, and put the bone in the casserole for the taste.
Friendly yours,
Josette