Going to the Butcher, Part 2

Or..."This would never happen in the US"

I went again to the butcher.  This time to get a gigot d'agneau (leg of lamb). We were having our proprietor and his family over for dinner. I figured a gigot would be easy to make in advance and would feed a large group.

I was the only one in the butcher shop this time, so no wait.  I explained what I wanted.  For how many people, the butcher asked.  Ah, the gigot in my case is not large enough for your dinner for ten, he continued. 

So off he went to the back to get a larger one.  He appeared two minutes later, carrying not just a larger leg of lamb, but actually the back half of a lamb. Oh my.   At least the fur had already been removed.

He turned on his electric saw and in a couple of minutes it was cut in half, feet removed, trimmed of excess fat, deboned, and tied with string. 

Then came the cooking discussion. How was I preparing it?  My marinade and roasting met with his approval, but I was under no circumstances to use a temperature higher than 180 degrees Celsius.  And did I want the bones he had just removed?  I should place them next to the lamb, cover them with some olive oil and butter, add a full head of garlic, herbes de provence, and salt.  It would make a nice jus for the meat.

I can now vouch for this recipe.  The sauce was delicious and I received the seal of Provençal cooking approval from our friends.  

vvs