Barboton is a traditional stew from Saint-Etienne, France, made with lamb (fricassé), diced potatoes, and carrots. The unique aspect of this dish is its cooking method and duration: all ingredients are cooked together in a cast iron casserole dish for at least two hours over low heat.

This slow cooking process allows the potatoes and carrots to soak up the meat juices, resulting in a richly flavored, tender stew. Historically, this dish was reserved for Sundays as lamb was considered a luxury meat in the working-class Saint-Etienne region.