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Leg of mutton roast 'au feu de bois' and singed 'au flambadou'

Let marinade 3 hours the leg of mutton in some oil, thyme, rosemary and juniper berrie.

Cook in the brooch by watering it regularly..

Burn in the flambadou with bacon (warm the flambadou in the ember and introduce the bacon which is going to ignite).

Burn again at the end of cooking and salt, cut and serve warmly.

You can accompany it with ember potatoes and with provençal tomato.

Enjoy your meal!

The square lamb roast in the brooch with its 'aligot' and its 'farçou'

Farçou recipe :

• 1kg of sausage flesh

• 800gr of spinach

• 6 eggs

• 1 glass of flour

• Salt , pepper

• Garlic , onion

Chop the spinach, mix them in the sausage flesh and add the eggs and the flour.

Flavor, add sliced onions and garlic.

Warm in a frying pan with some oil, spread the dough in small heaps.

When the first side is burning , return it to cook on the other side.

'Flaune à la recuite'

• 500gr of recuite

• 3 eggs

• 2 spoons of fluid flour

• 200gr of sugar

• a pinch of salt

When this mixture is very homogeneous, we perfume it according to our taste with lemon peel or orange flower water. The 'flaune' appears golden.

We lower the dough where we overturn the prepared mixture , we put it in the oven thermostat 5 or 6. 45 minutes later we have just to decorate it by sprinkling it with icing sugar.

La Truffade

Ingredients for 6 persons:

• 1kg of potatoes

• 150gr of chopped bacon

• 3 onions

• 400gr of soft laguiole

• 1 spoon of duck's fat

• salt and pepper

Add Laguiole cut in dices , and cover them until cheese absorption by potatoes.

Recipe :

Put the onions in the duck's fat over a brisk heat.

Then , add the chopped bacon and after the potatoes cut in slices.