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Gigot a La Cuillère - French Slow Cooked Spoon Lamb

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)98.9787
Energy (kCal)1634.6491
Carbohydrates (g)111.0445
Total fats (g)89.018
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. TRADITIONAL OVEN METHOD. | 2. Preheat the oven to 120 degrees C or 248 F, gas mark 1/2. Season the leg of lamb with salt and pepper to taste. | 3. Put the casserole or roasting tin on the hob and brown the lamb thoroughly on all sides (it is important to do this now as the meat will not brown in the oven). If the lamb sticks add a little oil to the casserole. Use the cooker extractor fan to disperse any smoke. Drain away any fat that has gathered in the bottom of the pan. | 4. Add the vegetables to the casserole along with the white wine and stock. Season and bring to the boil. | 5. Put on the lid or cover tightly with tin foil and place in the pre heated oven. Bake for 7 hours, turning twice during this time. The meat will be cooked after 5 hours and offer no resistance to the knife. | 6. The meat requires no resting time when cooked in this way. Transfer the meat and vegetables to a serving platter. Strain the meat juices into a jug and pour or blot away the fat with kitchen paper. Pour the juices into a pan and boil vigorously until reduced by a quarter. | 7. Adjust the seasoning and add the Armagnac or Madeira. Garnish the lamb with the sprigs of thyme and serve with the sauce. Use a spoon to carve and serve the lamb - a la cuillere as the French call it. It will be tender, succulent and delicious ! | 8. CROCK-POT COOKING METHOD. | 9. Carry out steps 3 and 4 as shown above; then place into the crock-pot and cook on high for 2 hours and then on low for about 6 hours, or until the lamb is cooked as instructed above - soft and spoonable! | 10. Serve as before. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leg lamb 1 1043.28 0.0 81.2398 77.4295
    onion 4 peeled sliced 256.0 59.776 7.04 0.64
    garlic clove 8 -12 peeled - - - -
    carrot 4 peeled quartered 118.08 27.5904 2.6784 0.6912
    white wine 300 - - - -
    stock 300 ml 217.2891 23.6781 8.0205 10.2573
    armagnac 2 tablespoons - - - -
    salt pepper - - - -
    thyme 3 sprigs - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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