How I Make the Most of a Leg of Lamb

When Easter comes, we know Carrefour is offering special deals on Gigout d’agneau, so we always buy a big leg of lamb to cook on the barbecue.

While the upper part of the leg is lean and tender, the lower part, the shank, tends to be too tough for the barbecue.

So we separate the leaner meat from the bone and we cut it into large chunks.

We marinate the chunks with olive oil, coarse salt and Provencal herbs for at least 30 minutes before putting it on the barbecue.

We cook it on the barbecue, following our best practice: the Art of BBQ

We like to eat our lamb with yogurt sauce, tabbouleh, roasted peppers and English mint jelly (affiliate link) we buy online from the British Corner Shop.

I use the remaining part still attached to the bone to make a lamb ragu and serve it with homemade tagliatelle.

I will share my recipe next week.


If you want to buy different cuts of meat and you don’t speak the language, find my charts with names translated into French and Italian for cuts for lamb, beef to BBQ, Pork, and Sea Monsters (Squids, Pulp and Cuttlefish).

  3 comments for “How I Make the Most of a Leg of Lamb

  1. 25th April 2017 at 6:37 pm

    I love lamb. Reminds me of when I was growing up! Yum!

  2. 7th May 2017 at 8:41 pm

    You really used everything from that leg of lamb:) I only tried the mint jelly a couple of years ago. So good with lamb.

    • Laura
      8th May 2017 at 5:13 am

      Thank you Mitzie, I love the pieces attached to the bone

Leave a Reply

Your email address will not be published. Required fields are marked *