Lamb from Sisteron, Bone-in Leg (Chilled)

Sisteron lamb is one of the few French meats protected by both Label Rouge and IGP certifications. Raised in the Alpine foothills of Provence, the lambs feed on local grasses and herbs, which give the meat its mild flavour and characteristic tenderness. The bone-in leg is a classic cut, perfect for slow roasting or grilling, and develops a rich, aromatic depth when cooked on the bone.

Pair it with the Côtes-du-Roussillon AOC, Quartier Libre, Domaine Paul Meunier-Centernach, 2021. This red brings structure, red fruit notes, and a hint of spice—ideal for balancing the lamb’s subtle herbal undertones. Serve with seasonal vegetables or rosemary potatoes for a complete meal.

Traditionally slow-roasted for Easter in France, this leg is too good to save for one day a year. Try it anytime with these quick prep tips:

Basic Cooking Instructions:

Preheat oven to 180°C.
Bring meat to room temperature 30 minutes before cooking.
Rub w/ olive oil, garlic, rosemary, S&P.
Sear 5 min per side in hot pan.
Roast 1h20–1h40 (pink to well-done).
Rest 10–15 min under foil before carving.