A traditional dish from the city of Saint-Étienne, barboton is a fricasseed lamb stew. It used to be served only on Sunday, for family meals, as the inhabitants couldn't afford this luxurious dish every day. To make it, lamb, carrots and potatoes cut into chunks are cooked together in a casserole dish. It's left to cook on a low heat for at least two hours, and is splashed regularly with water so the vegetables soak up the meat juice properly.
Liven up your holidays!