Leg of lamb from Mont-Saint-Michel



This lamb (prés-salés) from Mont-Saint-Michel, is known for its fine meat and special flavor. It gets its taste from eating the grasses around Mont-Saint-Michel, which are regularly flooded by the sea. This gives it a super tasty, salty flavor.

We cut the legs at 0.6kg and 1.2kg


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.


Baking method

Number of minutes per kg of meat

At ...°C

Rare (boneless)

30 - 35 min


Rare (on the bone)

40 - 45 min


Well done (boneless)

45 - 50 min


Well done (on the bone)

55 - 60 min


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