Le Gigot d’Agneau Rôti

Roast leg of lamb

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

The contrast is nowhere more apparent than in the French style of preparing a roast leg:


  • 1 leg of lamb (with all fat and gristle removed)
  • 2–5 cloves garlic


Make incisions all over the lamb with a small, sharp pointed knife and insert spikes of garlic. The amount of garlic must depend on the size of the cloves and personal taste.

Rub the joint all over with the fat or oil, pepper it generously and allow to stand for a few hours. Do not salt it at this stage.

A gigot of lamb is one of the best of all joints to spit-roast in fr