Bellwether Farm Baby Lamb—Five Cuts Served with Provençal Vegetables, Braised Cipollini Onions, and Thyme Oil

Preparation info
  • Makes

    14 to 20

    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About

I value this dish as a chef because it’s a learning experience for my staff. It gives them an understanding of how to break down an entire four-legged animal and where the individual parts come from. These things are important for any chef to know.

The exciting part about this elaborate preparation is cooking the entire animal in different ways: braising the neck, forequarters, and breast; Frenching the rack; stuffing the saddle; and boning out the leg, marinating it with salt, pepp