SISTERON'S LAMB

Who can imagine a Provençal landscape without shepherds and flocks of sheep?

Le South-East of France is the cradle of French sheep farming. For over 6,000 years, at the beginning of livestock farming, sheep have grazed on the pastures of the Alps, Provence and the Mediterranean.

The city of Sisteron, located in the heart of the historical production area, has always been at the center of the exchange of herds between the Alps and the plains and hills of Provence or the Mediterranean.

In Provence-Alpes-Côte d'Azur and the Drôme Provençale, the famous Label Rouge Sisteron Lamb is raised on traditional farms. Here, the ewes are exclusively of the Arles Merino, Mourérous, or Southern Prealps breeds and roam in small pastoral farms that adhere to strict standards: fewer than 10 ewes per hectare and a minimum of 10 hectares of pasture! The ewes nurse their lambs for at least two months.

This high standard of breeding gives Sisteron lamb its distinctive characteristics: young lamb with light-colored meat, exceptionally tender and delicate, delighting gourmets worldwide. It was served at the dinner held in honor of Queen Elizabeth II at the Élysée Palace in June 2014, a testament to its exceptional taste.

Here is an easy recipe worthy of a great chef that will impress your guests.

Leg of lamb in a crust

1 leg of Sisteron lamb (approximately 2 kg)

5 cl olive oil
4 lamb kidneys

1kg of chanterelles or hedgehog mushrooms (or other not-too-flavorful mushrooms)

 2 ready-made puff pastry dough balls (or 500g of homemade puff pastry)

Marjoram, salt, pepper
1 egg yolk for glazing

Prepare in advance

In a hot pan, brown the leg of lamb in a little olive oil on all sides. Place it on an inverted plate so it doesn't sit in its own juices while it cools.

Sort and wash the mushrooms, sauté them in a pan until they release their water, then drain them. Dice the kidneys, sauté them quickly in olive oil, then add the mushrooms and marjoram. Season. Let cool for a few moments.

Meanwhile, spread the puff pastry into 2 pieces.
Stuff the leg of lamb with the mushroom and kidney mixture. Reserve some of this stuffing and spread it on the pastry. Then place the leg of lamb on top and wrap it in the first sheet of puff pastry.
Dilute the egg yolk with a little water. Brush the edges of the pastry. Use the second piece of pastry to finish wrapping the leg of lamb. The leg of lamb is now covered with two layers of pastry.
Brush the top part of the pastry with egg wash and decorate as you like.

Bake in a preheated oven (180°C/350°F/Gas Mark 6) for at least 30 minutes, until pink in the center (adjust cooking time to your liking). Serve immediately with sautéed mushrooms and some fried potatoes.

Or, more simply, and just as delicious, feast on the queens of the outdoor cooking, Succulent grilled lamb (chops, leg slices…) enhanced by local flavors: garlic, thyme, rosemary, marjoram, and accompanied by sun-drenched local vegetables, tomatoes, peppers, eggplants and courgettes!

 Enjoy your meal !