Seven-Hour Lamb Recipe | James Beard Foundation
The combination of a long cooking time and low temperature in this recipe transforms the lamb into pâté-like morsels that fall away from the bone.
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Ingredients
- 1/2 pound salt pork or fatback
- 1 leg of lamb, about 6 pounds, boned but not tied
- 3 cloves garlic, slivered
- 2 cups beef stock
- 6 medium onions, sliced
- 6 carrots, peeled and sliced
- 1 celery top
- 1 sprig parsley
- 2 teaspoons salt
- 1 teaspoon thyme
- 3/4 teaspoon pepper
- Pinch of cinnamon
- Pinch of nutmeg
- Pinch of fennel
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