{"id":13797,"date":"2024-07-01T14:47:26","date_gmt":"2024-07-01T12:47:26","guid":{"rendered":"https:\/\/four-ephrem.com\/7-oclock-lamb-in-a-wood-fired-oven-the-traditional-recipe\/"},"modified":"2024-07-01T14:47:32","modified_gmt":"2024-07-01T12:47:32","slug":"7-oclock-lamb-in-a-wood-fired-oven-the-traditional-recipe","status":"publish","type":"post","link":"https:\/\/four-ephrem.com\/en\/7-oclock-lamb-in-a-wood-fired-oven-the-traditional-recipe\/","title":{"rendered":"7 o&#8217;clock lamb in a wood-fired oven: the traditional recipe"},"content":{"rendered":"\n<div class=\"wp-block-group alignfull intro has-background\" style=\"background-color:#f5a555\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<p class=\"has-text-align-center has-large-font-size\">Agneau de 7h is a traditional French dish, often eaten at Easter.<\/p>\n<\/div><\/div>\n\n<p>Cooking in a wood-fired oven not only produces tender meat with a melt-in-the-mouth texture, but also provides the heat needed to cook it for a long time. Discover our recipe for 7 o&#8217;clock wood-fired lamb to delight your guests over a hearty meal.<\/p>\n\n<h2 class=\"wp-block-heading\"><mark style=\"background-color:#f5a555\" class=\"has-inline-color\"><strong><strong><strong>Les ingr\u00e9dients n\u00e9cessaires pour 4 personnes<\/strong><\/strong><\/strong><\/mark><\/h2>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<ul class=\"wp-block-list\">\n<li>2.5 kg leg of lamb.<\/li>\n\n\n\n<li>4 cl extra virgin olive oil.<\/li>\n\n\n\n<li>200 g fresh tomatoes.<\/li>\n\n\n\n<li>80 g carrots.<\/li>\n\n\n\n<li>120 g onions.<\/li>\n\n\n\n<li>Aromatic herbs: thyme, bay leaf, parsley.<\/li>\n\n\n\n<li>12 cl beef stock.<\/li>\n\n\n\n<li>20 cl white wine.<\/li>\n\n\n\n<li>Salt and pepper.<\/li>\n\n\n\n<li>Water.<\/li>\n<\/ul>\n\n\n\n<p>Equipment and utensils<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cast-iron casserole.<\/li>\n\n\n\n<li>Traditional wood-fired oven.<\/li>\n\n\n\n<li><a href=\"https:\/\/four-ephrem.com\/en\/residential-ovens\/accessories\/\">Accessoires pour four \u00e0 bois<\/a>.<\/li>\n\n\n\n<li>Kitchen utensils.<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\"><div class=\"wp-block-image is-style-rounded\">\n<figure class=\"aligncenter size-large is-resized\"><img decoding=\"async\" width=\"1024\" height=\"870\" src=\"https:\/\/four-ephrem.com\/wp-content\/uploads\/2024\/03\/cocotte-en-fonte-1024x870.png\" alt=\"cast iron casserole for wood-fired cooking in your ephrem wood-fired oven\" class=\"wp-image-12698\" style=\"width:296px;height:auto\" srcset=\"https:\/\/four-ephrem.com\/wp-content\/uploads\/2024\/03\/cocotte-en-fonte-1024x870.png 1024w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2024\/03\/cocotte-en-fonte-706x600.png 706w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2024\/03\/cocotte-en-fonte-768x653.png 768w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2024\/03\/cocotte-en-fonte-1536x1306.png 1536w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2024\/03\/cocotte-en-fonte-300x255.png 300w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2024\/03\/cocotte-en-fonte-600x510.png 600w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2024\/03\/cocotte-en-fonte.png 2000w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Cast iron casserole to cook your food in peace in your wood-fired oven<\/figcaption><\/figure>\n<\/div><\/div>\n<\/div>\n\n<h2 class=\"wp-block-heading\"><mark style=\"background-color:#f5a555\" class=\"has-inline-color\"><strong><strong><strong>La pr\u00e9paration du four \u00e0 bois<\/strong><\/strong><\/strong><\/mark><\/h2>\n\n<p>For meat to be tender and flavorful, it needs to simmer gently for several hours. During cooking, the lamb is impregnated with the different aromas released by the vegetables and herbs, giving it a unique flavor.<\/p>\n\n<p>Cooking takes place at falling heat, after the embers have been removed from the hearth, when the hearth temperature drops to around 120\u00b0C. You need to light your wood-fired oven several hours in advance to allow the wood to burn down completely and the temperature to drop sufficiently.<\/p>\n\n<p>Notre astuce : avant de faire cuire votre agneau de P\u00e2ques, vous pouvez profiter de la temp\u00e9rature plus \u00e9lev\u00e9e du four pour la cuisson d\u2019autres mets, selon la saison : pizza, <a href=\"https:\/\/four-ephrem.com\/la-flammekueche-au-feu-de-bois-la-recette-traditionnelle\/\">flammekueche au feu de bois<\/a>, etc.<\/p>\n\n<h2 class=\"wp-block-heading\"><mark style=\"background-color:#f5a555\" class=\"has-inline-color\"><strong><strong><strong>La pr\u00e9paration de l&#8217;agneau<\/strong><\/strong><\/strong><\/mark><\/h2>\n\n<p>Commencez par pr\u00e9parer la viande : placez le gigot dans une cocotte en fonte, id\u00e9ale pour la <a href=\"https:\/\/four-ephrem.com\/cuisson-au-feu-de-bois-nos-meilleurs-conseils\/\">cuisson au feu de bois<\/a>.<\/p>\n\n<p>Add salt, pepper, peeled vegetables, herbs and olive oil.<\/p>\n\n<p>Pour the beef stock and white wine over all the ingredients.<\/p>\n\n<p>You can add 2 to 3 glasses of water to the dish for extra juice.<\/p>\n\n<h2 class=\"wp-block-heading\"><mark style=\"background-color:#f5a555\" class=\"has-inline-color\"><strong><strong><strong>La cuisson de l&#8217;agneau au four \u00e0 bois<\/strong><\/strong><\/strong><\/mark><\/h2>\n\n<p>Votre <a href=\"https:\/\/four-ephrem.com\/en\/residential-ovens\/\">four \u00e0 bois pour particuliers<\/a> est \u00e0 environ 120 \u00b0C : c\u2019est le moment d\u2019enfourner votre cocotte pour une dur\u00e9e d\u2019environ 7 heures. La cuisson lente au feu de bois apporte au mets une saveur incomparable. La chaleur diffus\u00e9e par la sole et l\u2019ensemble du foyer permet au plat de mijoter de mani\u00e8re uniforme. Pensez \u00e0 couvrir la cocotte avec un couvercle adapt\u00e9 pour obtenir une viande tendre cuite \u00e0 l\u2019\u00e9touff\u00e9e, presque confite.<\/p>\n\n<p>Keep an eye on the cooking time: if the dish dries out, you can add more water to the casserole to keep the meat tender.<\/p>\n\n<p>Unwrap your casserole, open the lid and take your time to smell all the aromas that emanate from this dish: a real treat! The meat is melt-in-the-mouth, soft and fragrant, inviting you to savor it.<\/p>\n\n<div class=\"wp-block-columns alignfull py-0 has-background is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\" style=\"background-color:#a09682\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<div class=\"wp-block-group px\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading has-text-align-left has-text-color has-medium-font-size\" style=\"color:#ebebe1\">Presentation and support advice :<\/h2>\n\n\n\n<p>When prepared for Easter, Easter lamb can be accompanied by seasonal vegetables such as new potatoes, carrots, turnips and onions.<\/p>\n\n\n\n<p>When it comes to wine, there are several options. Tannic red wines like Bordeaux go perfectly with this delicate, flavorful meat: Saint-\u00c9milion, Pauillac, Gigondas. You can also opt for red wines from the Rh\u00f4ne Valley, such as C\u00f4te-r\u00f4tie, which goes perfectly with the taste of lamb. Burgundy red wines such as C\u00f4te-de-Nuits-Villages or Givry are also excellent accompaniments.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\"><div class=\"wp-block-image is-style-rounded\">\n<figure class=\"aligncenter size-full is-resized\"><img decoding=\"async\" width=\"2000\" height=\"1700\" src=\"https:\/\/four-ephrem.com\/wp-content\/uploads\/2024\/03\/agneau-3.png\" alt=\"cooking paschal lamb for passover in a wood-fired oven ephrem this passover recipe wood-fired cooking\" class=\"wp-image-12706\" style=\"object-fit:cover;width:189px;height:auto\" srcset=\"https:\/\/four-ephrem.com\/wp-content\/uploads\/2024\/03\/agneau-3.png 2000w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2024\/03\/agneau-3-706x600.png 706w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2024\/03\/agneau-3-1024x870.png 1024w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2024\/03\/agneau-3-768x653.png 768w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2024\/03\/agneau-3-1536x1306.png 1536w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2024\/03\/agneau-3-300x255.png 300w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2024\/03\/agneau-3-600x510.png 600w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/><\/figure>\n<\/div><\/div>\n<\/div>\n\n<p><strong>R\u00e9daction<\/strong>\u00a0: Ephrem Fusion<br\/><strong>Photographies\u00a0<\/strong>: Libres de droits<br\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Agneau de 7h is a traditional French dish, often eaten at Easter. Cooking in a wood-fired oven not only produces tender meat with a melt-in-the-mouth texture, but also provides the heat needed to cook it for a long time. Discover our recipe for 7 o&#8217;clock wood-fired lamb to delight your [&hellip;]<\/p>\n","protected":false},"author":269,"featured_media":12693,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Easter lamb recipe - Four Ephrem","_seopress_titles_desc":"Discover our traditional recipe for wood-fired Easter lamb. Rediscover the flavors of yesteryear with this delicious and convivial dish!","_seopress_robots_index":"","footnotes":""},"categories":[382],"tags":[],"class_list":{"0":"post-13797","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-use-cooking"},"acf":[],"_links":{"self":[{"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/posts\/13797","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/users\/269"}],"replies":[{"embeddable":true,"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/comments?post=13797"}],"version-history":[{"count":3,"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/posts\/13797\/revisions"}],"predecessor-version":[{"id":13800,"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/posts\/13797\/revisions\/13800"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/media\/12693"}],"wp:attachment":[{"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/media?parent=13797"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/categories?post=13797"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/tags?post=13797"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}