Leg of Lamb in Pastry “l’Oustau de la Baumanière”

• 1 small leg of lamb (3-4 pounds)
• 2 lamb kidneys, diced
• butter

Have butcher bone lamb. Sauté kidneys in 2 tablespoons butter in a thick-bottomed frying pan for 1 minute. Add sliced mushrooms and diced truffles, and season to taste with thyme, rosemary, salt and freshly ground black pepper. Simmer, stirring constantly, for 1 or 2 minutes more. Sprinkle with Arma