Traditional French Lamb Recipe with the Perfect Wine Pairing

“Kitchen table or Still life with lamb”, by Michel-Honoré Bounieu (1740–1814), Caen, Musée des beaux-arts. Source: Wikimedia Commons

A Timeless Culinary Treasure from the Heart of France

French lamb is more than just a dish; it’s a celebration of terroir, tradition, and technique. The iconic “Seven-Hour Lamb” slow-cooked recipe transforms a humble lamb shoulder into an exquisitely tender and flavorful centerpiece. Paired with the right wine, this dish becomes an unforgettable feast.

---

Slow-Roasted Seven-Hour Lamb

Ingredients:

• 1 lamb shoulder (1.8 to 2.2 kg), preferably pré-salé or AOP-certified

• 6 whole shallots, peeled

• 4 garlic cloves, unpeeled

• 1 bouquet garni (thyme, bay leaf, rosemary)

• 1 bottle dry white wine (Côtes du Rhône or Saumur recommended)

• 1 glass veal stock

• Extra virgin olive oil

• Coarse sea salt (Guérande salt preferred)

• Freshly ground black pepper

Instructions:

The Day Before:

1. Marinate the lamb shoulder in the white wine with the bouquet garni and several whole peppercorns. Cover and refrigerate overnight to enhance flavor and tenderness.

Cooking Day:

1. Preheat the oven to 120°C (250°F).

2. Remove the lamb from the marinade, pat dry, and sear in a drizzle of olive oil in a heavy Dutch oven until golden on all sides.

3. Add the shallots, garlic, and a fresh bouquet garni around the lamb.

4. Strain the marinade and add it to the pot along with the veal stock.

5. Cover tightly with parchment paper placed directly on the meat and liquid, then cover with the lid.

6. Cook in the oven for 7 hours without disturbing.

7. After cooking, the lamb should be fall-apart tender and the sauce rich and velvety. Adjust seasoning to taste.

The Perfect Wine Pairing for Traditional French Lamb

A dish with such soulful depth deserves companions of equal character. Whether served with buttery mashed Noirmoutier potatoes, oven-roasted root vegetables, or creamy Parmesan polenta, seven-hour lamb calls for wines that offer structure, nuance, and a strong sense of place.

• Médoc AOC (Bordeaux): A timeless pairing. With firm tannins, an earthy backbone, and aromas of blackcurrant, cedar, and graphite, Médoc wines bring both power and refinement, mirroring the dish’s depth without overwhelming it.

• Madiran (Southwest France): Dense, rustic, and boldly tannic, Madiran stands up beautifully to the confit-like texture of slow-cooked lamb, offering intensity and an authentic southwestern character.

Each of these wines brings a different lens through which to experience the dish, whether emphasizing its comfort, its depth, or its elegance.

---

Featured Wine Selection