Leg of lamb from Lozère

The lambs of Mont Lozère evoke memories of a special time with my father, when we participated in the 'transhumance' as guests of honour. This age-old ritual marks the start of the summer season by leading the sheep to the higher pastures of Mont Lozère, where they can graze in complete freedom. This natural habitat, far from the hustle and bustle of modern life, provides the sheep with an idyllic environment that contributes to the sublime quality and flavour of their meat.

Lozère bone-in lamb leg is a product that honours this tradition and quality. With care, we select only those legs that meet strict criteria: the meat must have a delicate white-pink colour with a malleable, white layer of fat, attesting to the exceptional nutrition and living conditions of these lambs.

Each piece reflects the authentic flavour and rich heritage of the Lozère region, making it an excellent choice for anyone striving for a high-quality dish with profound flavours and a story as rich as the landscape it comes from.

Preparation method:

Preparing a leg of Lozère lamb is an art that brings out the pure essence of the meat. Follow these steps for a result that is both impressive and irresistible:

1. Preparation: Start by seasoning the leg of lamb with freshly ground pepper and salt for a rich layer of flavour.
2. Searing: Heat butter in a pan and add rosemary, thyme and a few cloves of garlic. Place the lamb in the pan and sear it on all sides. Regularly arroasting with the butter and herbs will ensure deep flavour development.
3. Oven preparation: Transfer the browned lamb to an oven dish, add extra butter and reuse the rosemary, thyme and crushed garlic. Cover with silver paper for even cooking.
4. Baking times: Place the lamb in a preheated oven according to the baking time table for the desired doneness. Continue arroasting the lamb every 4-5 minutes to keep it tender and juicy.
5. Rest: After baking, remove the lamb from the oven and let it rest under silver paper for 10 minutes. This ensures the juices redistribute and the meat is tender and juicy when cut.

Tip: Serve the leg of lamb with seasonal vegetables and a rich gravy from the baking leftovers for a complete culinary experience.

Weight: 
800g