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7-Hour Lamb in Paris

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I'm hoping to finally try 7 hour lamb in Paris in May. Any recommendations as to where to go?
We're staying near Bastille.

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  1. What is 7-Hour lamb? Have you come across a particular recommendation for this.

    Most lamb in Paris is simply roasted to reflect the quality of the raw material. Usually served beautifully pink so definitely not a long slow cook.

    11 Replies
    1. re: PhilD

      7-hour is another classic, usually shanks or shoulder, braised for hours at low heat. There are two (among many) directions it can take: 1) classic "French" seasonings of white wine, garlic, thyme; and North African with cumin, prunes, etc. Both unctuous and delicious but quite different in flavor.

      Machon d'Henri on rue Guissarde normally has the NA version on its menu. It's a favorite of my husband.

      1. re: mangeur

        I also had 7-hour lamb chez l'Ami Jean, Olhabidéa in Sare, and other bistros. A classic dish, as Mangeur explained.
        But the excellent 7-hour lamb I had chez l'Ami Jean was part of a dégustation menu. I don't if Jégo makes it all the time.

        1. re: Parigi

          There was a resto, Wadja, on the Left Bank, that used to have it but I don't know if that resto is still good. And I recently read (on a food blog) that there was another place near Bastille/Marais. But I can't locate that blog again, sad to say. Your reccos are greatly appreciated. We are carnivores but, frankly, our last several steaks in Paris just weren't that great, so I'd rather have lamb. Or fish, or veal, or. . .

          1. re: ScottnZelda

            Chez l'Ami Jean also has Wagyu beef, or had. Byzance !

            1. re: Parigi

              Thanks, Parigi! I can only imagine what price it is. We are on Long Island, and can get pretty good beef. Wagyu, USDA Prime, etc. In fact we had some killer ribeyes last night and I have Wagyu in the freezer. But last May, hubby ordered steak at three different restos in Paris, and I decided to stick to other faboo dishes in France. No more Cotes for two.

              1. re: ScottnZelda

                French beef is simply "different" from we access at home. There are so many other options on every menu that choosing other than beef is not a problem. I remember during the mad cow scare, most menus didn't even have a beef option, and we didn't miss it at all. Think very rare duck breast or bloody pigeon!

        2. re: mangeur

          Sorry,should have been clearer I my question. I appreciate there are many long slow cooked lamb dishes: braises, sealed roasts, North African preparations, or even the "sous vide" preps. But are they called "7 hour lamb" on a French menu, or does it go by a different names? In other countries they may call it 7 hour lamb, but is this the same for Paris?

          1. re: PhilD

            You can google and find pages and pages of recipes for agneau de sept heures, never huit heures or six heures et demi. It is not a Paris or non-Paris thAng.
            http://www.google.com/search?source=i...

            1. re: Parigi

              Ina Garten's version is for 4 hour lamb.

              1. re: Parigi

                Thanks - I must have missed it on menus, as I often go for the gigot.

              2. re: PhilD

                Parigi is quite right comme d'habitude. The name in France is always agneau de 7 heures even if it is actually usually cooked for only 5 hours.. and there is occasionally a bit of one-up-manship... on a menu at a Moroccan restaurant they proudly announced that their 7-hour lamb was cooked for almost 8 hours.

          2. We had 7 hour lamb for Easter dinner at Au Petit Marquery, a rather plain but tasty version. A more refined version used to be served at Dominique Bouchet. Although P. Wells thought it wonderful, when I had it the sauce was too vinegary for my taste but the lamb itself was excellent.