Le Gigot à l’Aveyronnaise

Name: Le Gigot à l’Aveyronnaise (Pot-roasted leg of lamb)
Yield: Serves 6–8
Cuisine: French
Ingredients: 125 g (4 oz) fat pork, cut into thin strips for larding; 8 cloves garlic; 575 ml (1 pt) meat stock; 1 leg of lamb; bouquet garni; 2 carrots; 2 strips pork back fat; salt, pepper; 1 large onion

Pot-roasted leg of lamb

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

Older meat may benefit from pot roasting and larding with fat. The garnish in the next recipe is typical of a more rustic style of cookery. A winter dish if ever there was one.

Ingredients

1 leg of lamb
8 cloves garlic
125 g (

Europe
France
Stew
Mediterranean
Gluten-free
Winter

Method

Ask your butcher to bone the leg for you, if you do not feel up to tackling it yourself. Make sure you get the bones back. Also you or he should make it into a tidy joint, well tied and stripped of all surplus fat and gristle.

Put it into a solid cocotte which has a tight-fitting lid, well spiked with the garlic and the thin strips of pork. Put the vegetables and seasonings with