Shoulder or Leg of Lamb with Potatoes

Épaule ou gigot d’agneau brayaude

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

The Auvergnat word, brayaude is rather poetically derived from the Gallic word for breeches, braia. Evidently Gauls fought their wars against Caesar wearing baggy pants, and dishes from this region bear their name (think of Astérix). This recipe is appreciated in northern Languedoc where the Auvergne meets up with the high causses of the Lozère and the Aveyron.