Gigot de Pre-sale Roti
The simplicity of this Roast Leg Of Lamb Bone In recipe is wonderful in the way it brings out the flavor of the lamb and never fails to please. There are a variety of recipes for roasting lamb, but this one is excellent, and a perfect family meal for Sunday dinner, and is the most favored traditional French food for Easter in France.
More excellent lamb recipes for you to make, Lamb Shoulder Roast, a Persian Lamb Recipe well-liked in France, and a Recipe Using Lamb Chops.
🔎 About
In French, Roast Leg Of Lamb is called "Gigot D'Agneau Roti," and in this case, "Gigot de Pre-sale Roti" specifically "Leg of Pre-sale Roast" is a type of lamb which is raised in salt marsh meadows of France and elsewhere in Europe and the UK.
✅ How To Prepare Leg Of Lamb
The size of your leg of lamb depends on how many you are cooking for. A 6-pound (2.70kg) leg of lamb will feed about 8 people, so you can judge by this what weight you will need.
Your butcher will even sell you half a leg if it is just for 2 people, so ask him for what you need.
On the other hand, if you buy a larger one, you will have lots of meals from it.
I also use the bone and leftover meat for making a good stock for soups. Like this Veal Stock or Brown Stock, which will then become an amazing Lamb Vegetable Stew.
So a good roast on a Sunday will also give you a meal on Monday and soup throughout the week!
💁🏼♀️ What To Serve With This Roast
A leg of roast lamb in France is sometimes served with navy or fava beans. Served with either boiled new potatoes or Pan Cooked Potatoes, your meal will be complete.
But you can serve it with your own favourite vegetable, of course, and the main thing is that you enjoy your wonderful roast leg of lamb. A delightful side like Vichy Style Carrots, and/or Buttery Green Beans With Onions will fill out the meal well!
🍷Best Wine To Serve
Of course, your roast leg of lamb will really be complete with a glass of your favorite French wine. Try Beaujolais Wine or a full-bodied Red Malbec Wine.
Other Flavorsome Recipes
📖 Recipe
Roast Leg Of Lamb Recipe
Equipment
- Large roasting tin about 1½ inches deep preferably with rack in bottom
Ingredients
- 6 lb leg of lamb
- 2 oz melted butter
- 2 tablespoons olive oil
- 1 large carrot cut into thick pieces
- 1 onion cut into thick pieces
- 4 cloves garlic optional
- 1 cup brown stock
- Salt roast generously
Instructions
- Pre-set your oven to Hot/Very Hot 450°F/230°C/Gas 8.
- Dry your lamb with a kitchen towel; this helps it to brown nicely.
- Place the lamb in the roasting tin with a rack to keep it off the bottom of the pan if you have one. But no worries if you don't, it will still roast fine.
- Brush the lamb with melted butter or use a mix of butter and olive oil, and salt generously on all sides.
- Place roast into the pre-heated oven for about 15 minutes.
- You may want to turn the roast if it is not on a rack, to brown it evenly on all sides.
- Now re-set your oven to Moderate/Medium 350°F/180°C/Gas 4 and continue cooking for about 30 minutes.
- Place your carrots and onions around the lamb. Some recipes suggest putting them in at the start, but I find that they cook before the meat and sometimes burn, so leave them until about 40-45 minutes before the cooking time is up.
- Place the garlic cloves, in their jackets, around the meat 30 minutes before the meat is ready to take out.
- As a rough guide, lamb needs about 1.5 to 2.5 hours per lb., depending on how well done you like it. But taking the internal temperature of the roast is the only way to know for sure.
- For a medium roast with a juicy, pink centre, remove from oven when the internal temperature reads 135°F to 140°F, as measured by a meat thermometer in the thickest part of the meat away from the bone. The roast will rise another 5°F while resting.
- Transfer the roast leg of lamb to a warm plate to rest when it reaches your desired doneness. Allow it to 'rest' for about 30 minutes before carving.
- This is the time that I start to cook the potatoes and green beans on the stove top I serve with the lamb.
- Remove most of the fat out of the roasting pan.
- Add the stock or bouillon and bring to a boil.
- Scrape all the meat juices and mash the vegetables into the stock as it makes a very tasty gravy. Squeeze the garlic out of their jackets if you have cooked these as well, and mash into the gravy.
- Add salt and pepper if needed.
- When ready to serve, strain all the gravy into a sauce boat.
Notes
- Salt the roast generously before placing in the oven.
-
As a rough guide, lamb needs about 1.5 to 2.5 hours per lb., depending on how well done you like it. But taking the internal temperature of the roast is the only way to know for sure.
-
For a medium roast with a juicy, pink centre, remove from oven when the internal temperature reads 135°F to 140°F, as measured by a meat thermometer in the thickest part of the meat away from the bone. The roast will rise another 5°F while resting.
Nutrition
Did you make this & like it, or not, let us know?!