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:
Recipe Ingredients
| Quantity | Ingredient | Imperial | Metric |
|---|
No ingredients have been entered yet. Members may add ingredients to any recipe on Cookbooker.
Members may also add their own private instructions to any recipe on Cookbooker