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Young lamb – less than 3 month old – is a very tender ant tasty morcel. Perfect for Easter weekend.
Price: €39.90 per piece of 1.120kg, or a total of €79.80 for six persons (€35.60/kg on 31/03/2010). Everything but the bone weighting 220g (20%) is edible. Net weight of 900g per piece or a net price of €44/kg.
Lamb of Elovel (coming from the Lozère in France. The race is called "Blanche de Massif Central"). The lamb is raised with his mother.
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| Lamb raised with his mother |
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| Two legs of lamb |
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| "Mark" the leg on both sides |
Heat a grill at a high temperature and "mark" the legs on all sides
Put on a dish in a 220ºC oven for 20 minutes. Stop heating and let resting in the electric oven for 30 minutes. Take out and put in a aluminum foil. Let rest before opening and carving. The meat will be nicely cooked. I prefer white meat, such as that of a baby lambb like this one, to be well cooked and not rare. By contrast a leg of an older lamb of 6-9 month (which has eaten grass) is better served medium rare inside.
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| Flageolet beans |
Drain and rinse well 800g (drained weight) of flageolet beans (3 cans 0f 400g of flageolet beans in water).
Heat slowly the flageolet with 100g of butter, a little water and a bunch of sage leaves in a covered pot. Do not boil. 5 minutes.
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| Start the mustard sauce |
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| Keep adding butter piece by piece |
For the mustard sauce: start with a spoonful of water in a saucespan and add progressively 200g of butter to emulsify the water. Do not heat too much. At the end add 3 teaspoon of strong French mustard (I prefer Grey Poupon for the mustard).
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| The leg out of the foil |
Take the leg out of the foil and carve.
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| Presentation |
Serve with the flageolet beans and sauce. You can also add small roasted potatoes.
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