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Lamb Gigot and Pic Saint Loup

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After a delicious Côte de Boeuf, the grill needed a new challenge. A quite big lamb gigot just fitted under the lid and after 2 hours of slow cooking it was just perfectly tender.

The right wine this time was a 2008 Château de Cazeneuve Les Calcaires from the Pic Saint Loup, which represents one of the best parts of the Languedoc.

A juicy and powerful red with just the right attitude to match a Southern European meal. The advantage here is that it doesn’t have the austerity of a Pauillac while it somewhat has its power.

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Categories: Food,France,Languedoc

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