Shoulder or Leg of Lamb with Potatoes

Épaule ou gigot d’agneau brayaude

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

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.


  • 1 small shoulder or gigot of lamb, well trimmed of fat
  • 750 g potatoes
  • 4 tbsp olive oil for frying
  • 4-6 cloves garlic
  • 4 sprigs rosemary
  • 2 bay leaves
  • 300 ml chicken stock
  • 150 ml white wine
  • 2 tbsp olive oil
  • 50 g butter
  • salt, pepper


    Heat the oven to 200°C. Coat the bottom of a roasting dish with olive oil. Slice the potatoes thinly, heat some olive oil in a large frying-pan, and sauter the potatoes in several batches, turning them so that they are just translucent and starting to brown.

    Arrange them in layers in the roasting dish, interspersing them with the herbs, salt and pepper and cloves of garlic. Pour on the stock and the white wine. Place the lamb on top of the potatoes, anoint it with olive oil and butter, and roast for it for between 1 hour 30 minutes and 1 hour 40. Baste the lamb occasionally. Let the dish rest, covering the meat with foil, for 15–20 minutes. Remove the joint to carve it, and dish out succulent potatoes from the roasting tin. Serve on very hot plates.