Glorious French Food: A Fresh Approach to the Classics
Leg or Shoulder of Lamb Braised for Seven Hours (Gigot ou Epaule d'Agneau a la Sept Heures)
Page 430
Cuisine: French | Course Type: Main Courses
(0 reviews)
Tags:
Chatter
Questions or comments about this recipe which don't fit under reviews.
Reply or add to the chatter.