Sisteron lamb

Agneau de Sisteron

What it is

The IGP granted in 2007 covers lambs of rustic Provençal ewes — Mérinos d’Arles, Préalpes du Sud, Mourérous — raised under the mother and finished on dry pastoral ground. The name comes from the market town where the region’s lambs were graded and sold, not from any flock the town keeps itself.

In the kitchen

Do not marinate it: the garrigue flavour sits in the fat and acid strips it out. Roast the leg fifteen minutes at 210 °C, then drop to 160 °C until the bone reads 55 °C, and rest it twenty minutes.

Goes with

Thyme Garlic Rosemary Olive oil Anchovy White beans Savory Eggplant

Same species

Pauillac lamb Salt marsh lamb Lamb fries Lamb brain Leg of lamb Lamb

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