A classic of French cuisine that you don't need to be afraid of: Agneau de 5 heures

The leg of lamb, slowly cooked in the hermetically sealed casserole, practically makes itself. The result is buttery meat that melts in your mouth.

What is needed :

  • A casserole
  • Some roasted vegetables
  • herbs (rosemary, thyme)
  • garlic
  • red wine


  • Sear the slightly salted leg of lamb on its own to preserve the roasted aromas
  • Place on top of the chopped roasted vegetables . . .