La Falette

Stuffed breast of lamb

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

As with all other animals, no part of the sheep is thrown away. The stomach with its little tripe is made into savoury packets called tripoux and served with a spicy tomato sauce. Breast of lamb too is a cheaper cut which they stuff; in the Cévennes the peasants evolved a recipe which makes the most of a fatty joint.


  • 1 breast of lamb, boned and trimmed
  • 2 tablespoons pork fat
  • 2 carrots, chopped


Prepare the stuffing by first blanching, then draining and chopping the spinach, and chopping the other ingredients finely. Mix them all together and bind with the beaten eggs. You will probably have too much but the surplus is for making tiny stuffed ‘cabbages’ to serve as a garnish.

Open up the pocket at the flap end of the breast of lamb and fill it with the mixture, then sew up the