A well turned leg…


“He’s looking at my legs again…” is the frequent bleat of  attractive young lambs. Having your legs checked out, as a lamb, will mean one of two things: you’re about to become the plaything of a lonely shepherd or you’r changing your name to G.Igot. With blood stained hands I mulled over the misfortune of being born a lamb and carefully reconsidered my stance as a near vegetarian. A near Miss could be defined as the subject of unsuccessful gender changing surgery but there is no doubting the equivocation in the term near vegetarian…certainly in a lamb’s mind, which are apparently delicious too. And so it was that the apologist for aubergines was wrist deep in dead lamb. Racked ( that’s quite a lamby term, I thought) with guilt, I collected bunches of fresh rosemary and thyme from the garden and created a sort of aromatic Viking pyre upon which to settle the lost limb of lamb. Cloves of garlic were crushed with olive oil in a pestle and mortar with the resulting unctuous paste being spread over the skin together with a seasoning of sea salt and black pepper. The wonderful scent of herbs and garlic that filled the kitchen made me completely forget about the little chap in the field trying to balance on three legs.


About Food,Photography & France

Photographer and film maker living in France. After a long career in London, my wife and I have settled in the Vendee, where we run residential digital photography courses with a strong gastronomic flavour.
This entry was posted in 2014, Cooking, Cuisine bourgeoise, Digital photography, food, Food and Photography, Food photographer, France, gigot, Herbs and Spices, Humour, Meat, Olive oil, Photography, photography course, Rosemary, Thyme, Writing and tagged , , , , , , , , , , , , , . Bookmark the permalink.

44 Responses to A well turned leg…

  1. Mad Dog says:

    I knew you were a leg man! I’m glad the rosemary and thyme kept the guilt away – the lamb looks delicious 🙂

  2. Sue says:

    Oh dear and now I am horribly hungry too. Greetings to you and Jenny – Sue from Sussex

  3. suej says:

    How very scrumptious! And certainly not mutton dressed as lamb….I do love your writing, a certain wickedly humorous slant. You have absolutely no intention to become a vegetarian! 😉

  4. Jen says:

    While your text nearly made ME consider becoming a vegetarian again, your last pic brought me back to the world of the delish

  5. catterel says:

    Made ratatouille today and kept thinking, “This needs a gigot.” Thanks for providing it. Delicious photos 🙂

  6. Michelle says:

    Well, at least you gave it a nice send-off. 🙂

  7. Fuck! I want that lamb right now! That is off the tricking hook! You’ve done well my friend – both with your cooking and your words. Exclamation mark.

  8. Vicki says:

    Yummy…….looks absolutely delicious, Roger.

  9. EllaDee says:

    In the words of Michael Pollan “eat them with the consciousness, ceremony and respect they deserve”… to which I would add temperance. Guilt has no place but humour has. I say well done for the post, although I prefer lamb cooked slightly less so, as your leg appears to be.

  10. Eha says:

    Hmm – and when did you last visit New Zealand? ‘Cause that first sentence simply stems from there 😉 ! And then seems to follow a most sensuous pathway to cooking and enjoying a leg of . . . . 🙂 !

  11. Amanda says:

    This is really beautiful. It’s how I like to eat! Fresh herbs and garlic…yum.

  12. Roger, you may as well make your way through the remaining 3 legs otherwise little Larry will be an outcast – it would be the kindest thing 😉

  13. Mary Frances says:

    That leg is absolutely stunning, my mouth is watering just looking at it!

  14. This gave me a good good laugh:) but what a beautiful leg that is.

  15. Vasun says:

    beautiful! beautiful photos and leg of lamb. stunning. i love how ‘branches’ have formed shadows on the unroasted leg.

  16. Vasun says:

    and those browned crispy bits. stunning. (im aware i’ve used this twice)

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