Leg or Shoulder of Lamb Braised for Seven Hours (Gigot ou Epaule d'Agneau a la Sept Heures)

From Glorious French Food: A Fresh Approach to the Classics

Cookbook

Author(s): James Peterson

Page 430

Cuisine: French

Course: Main Courses

Sign in to add a review

Reviews

0 reviews, average rating 0.0 / 5

No reviews available yet.