Agneau Farci

Stuffed Lamb

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 (5-6 pound) leg, or butt end of a leg of lamb


  1. Debone the lamb (or have your butcher do it). Trim off some of the fat. Cut some of the meat from the inside of the leg so that the thickness of the meat is about the same throughout. Use trimmed off meat to make curried lamb or ground lamb patties, or if the meat can be cut into cubes, make stew for two. Use within a day or so, or freeze.
  2. Combine the stuffin