Lamb is very much appreciated by the French. It can be prepared in several ways: in grilled cutlets or in a roast leg or shoulder. Once the bone is removed, it can be cooked with a stock, brandy, carrots and onions, cloves of garlic, thyme and laurel. There is also a version called “gigot de 7 heures” (Lamb Of 7 Hours). It is cooked for 7 hours at low temperature and is very luscious.
