Leg of lamb from Lozère

Lambs of the Mont Lozère, it reminds me of when I was invited with my father as guests of honor to help drive 'les agneaux de Lozère' as part of la 'transhumance'. The period before the summer season, the sheep are led to the mountains, where they can then graze and roam freely in the open nature of Mont Lozère....

The carcasses weigh between 7 and 19 kg, according to the guidelines, the color of the flesh should be white-pink with a layer of fat, which is malleable and white.

We cut the legs at 0.6kg and 1.2kg

Preparation

Season the leg of lamb with salt and pepper.
Place the piece of lamb in the pan and sear it with butter, rosemary, thyme and garlic, baste occasionally.
When the lamb is nicely browned, place it in a baking dish with additional butter again. Reuse the rosemary, thyme and crushed garlic and place under tinfoil.
Put the leg of lamb into the oven (see table for baking times). Baste every 4 to 5 minutes.
Then take out and let rest under tinfoil for 10 min.