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Gigot Bordelaise    HT  MC  French  150mins

Serves 4    Hot   Stuffed Lamb Pork  Beef  Vegetables  Roast  Herbs   Main Course  France  Europe



25g/1oz Ham, chopped

175g/6oz Minced Veal

1 Egg

50g/2oz Fresh White Breadcrumbs

Salt and Black Pepper

1 x 1kg/2lb Leg of Lamb, bone removed

25g/1oz Butter

1 tbsp Oil

390ml/13fl.oz. Stock

50g/2oz Lean Bacon Rashers, chopped

450g/1lb Carrots, chopped

300g/11oz Turnips, chopped

1 Garlic Clove, crushed

Bouquet Garni




1. Preheat the oven to 180C, 350F, Gas mark 4. Place the ham, veal, egg, breadcrumbs, salt and pepper in a bowl and mix well.


2. Use this mixture to stuff the cavity left by the removal of the bone and secure with string at 5cm/2inch intervals.


3. Heat the butter and oil in a roasting tin, add the meat and brown on all sides. Carefully add the stock then roast in the oven for 45 minutes.


4. Add the bacon, garlic, carrots, turnips and bouquet garni to the meat, cover with foil and return to the oven for a further 1 hours until the meat is tender. Serve hot.



More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More French Recipes


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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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