Gigot d’Agneau à la Normande

Leg of lamb Normandy-style

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About

A pleasure of Normandy eating is lamb that has taken on a particularly good flavour from grazing on the salt marshes, especially from around Mont St Michel. Such is the demand I am told - though I do not know how true it is - that local supply has to be augmented from Romney Marsh. In this country, beyond Kent try to get Welsh or other mountain lamb, or the tiny lamb from the Shetlands which feeds on seaweed and heather.

Pale green flageolet beans are a classic accompaniment, but if