MAIN COURSES

Stewed lamb and lamb cutlets (Agneau braisé et côtelettes d’agneau)

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 7 hour lamb. It is cooked for 7 hours and is very luscious.