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On Sun, 12 Nov 2006 23:19:54 +0100, (Victor Sack)
wrote:

> Gîgot d'agneau à la sept heures Ambassade d'Auvergne
> Ambassade d'Auvergne's Seven-Hour Leg of Lamb
>
>Cook lamb for seven hours? For those of us who have religiously
>followed the rule that "the only good lamb is a rare lamb," this recipe
>is sheer heresy! I first sampled it years ago at Paris's Ambassade
>d'Auvergne, and decided that the slow cooking - almost like a pot roast
>- really worked well with a large leg of lamb.

I'm not against fully cooked lamb, but why over cook a part that
doesn't need to be over cooked? It's akin to braising a beef fillet.

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