Gigot d’Agneau Pré-Salé

Salty Roast Leg of Lamb

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

The grass that grows on the meadows around Mont-Saint-Michel is salty because these fields are frequently flooded by the sea. The lambs that graze on these salty meadows have a unique flavor. Legend has it that the meat is seasoned from within because of the salty grass the lambs have eaten.

French chefs are very clever in duplicating the taste of these salt-seasoned lambs. Here is their recipe for making an imitation of the lamb of Mont-Saint-Michel.