Six-Hour Leg of Lamb with Garlic and Cream Sauce (Gigot d'Agneau aux Tetes d'Ail et Sauce a la Creme, Cuit pendant six heures)

From Bruno's Cookbook: Recipes and Traditions from a French Country Kitchen

Cookbook

Author(s): Martin Walker and Julia Watson

Page 120

Cuisine: French

Course: Main Courses

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