The 7 hour lamb
It is a classic recipe whose origin remains difficult to determine, although some believe that it is one of the versions of lamb with brayaude (brayaud being the name given to the peasants of Arverne wearing braies... in other words to the Auvergnats ), a controversial dish if ever there was one, since it is also likened to the crying lamb (on a potato gratin) in Puy-de-Dôme.
Because the 7-hour lamb obviously owes its name to its very long and gentle cooking by braising — however, in our modern ovens, there is no need to go up to 7 hours… 5 will be enough! — and its nickname to the fact that after cooking, its texture has become so melting and soft that it should be able to be sliced with a spoon.
Result that can only be obtained in a lute casserole, that is to say hermetically closed by a bead of dough (distemper of flour and water) serving as a seal between the casserole dish and its lid.
According to Durand, the stuffing also included truffles and pickles! Formerly served with a particularly sophisticated filling of ham, sweetbreads and lamb, quenelles and chicken crests, truffles and mushrooms, hard-boiled eggs, stuffed olives, oysters and tails of crayfish, all tied together with a Spanish sauce, the 7 o'clock lamb is more readily accompanied today by a simple gratin, whether it is potatoes (baker's or dauphinois), macaroni, or more chard.
