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• 12:57, 26 September 2022 Ch talk contribs created page Cassette D'Auvergne (Created page with "⇐ Recipes from cookery books 400px|left The original recipe uses leg of lamb. I usually use shoulder so have amended as appropriate. This requires longer slower cooking - so after initial browning reduce heat to 160℃ and cook for 2 hours or longer until the meat falls off the bone. Samin Nosrat (Salt, Fat, Acid Heat) recommends salting the meat in advance - even the day before - which sounds like...")