Le Gigot au Genièvre

In England a leg of lamb is roasted and a leg of mutton boiled. That seems to be the extent of our repertoire. All over France there are countless different ways of preparing a roast gigot. In Provence the meat is cooked with plenty of fresh herbs, particularly thyme and rosemary. In the Bas-Languedoc they add a little powdered cumin and the zest of a lemon to the herb mixture. Every part of the South-West has its own variations and traditions. In the Cantal and the uplands of the Qu