For 6 to 8 people
- 1 leg of boneless lamb (minimum 1.5 kg)
- 200 g small pieces of bacon
- 200 g of rind
- 200 g of bacon bard
- 10 cl of olive oil for 1 liter of wine
- ½ liter of red wine (Côte du Rhône)
- 4 carrots
- 4 Onions
- 6 cloves of garlic
- 1 sprig of thyme
- 2 bay leaves
- 3 sprigs of parsley
- 1 celery stalk
- 1 orange for zests
Prepare the marinade with the wine, olive oil, 2 sliced onions, 4 cloves of garlic, and the herbs.
Cut the leg into large cubes of about 90 g. Pierce each piece of bacon. Put the meat to marinate for at least 2 hours.
Chop the 2 onions and mash the 2 cloves of garlic. Cut some coarse orange zest. Cut the remaining rind. Blanch together in a pan.
Arrange the bards of bacon, the pieces of meat in the bottom of the daubiere, then cover with minced onions, then spices and so on alternating layers. At each layer, season very lightly (beware of salt already present in bacon). Arrange the orange peel in a bouquet garni in the center of the preparation.
Filter the marinade with a sieve and pour over, taking care to reserve the equivalent of a large glass to pour on the daubiere lid after covering. Cover with bacon bards before closing with the lid.
Cook over low heat with a simmer for 5 hours. When there is no more marinade on the lid, the stew is sufficiently cooked, but you can still let simmer without fear.
It can also be cooked in the oven or in a fireplace as did the ancients (but no direct flame that would crack the ceramic).