This classic French lamb dish, which translates as ‘leg of lamb baker-style’, is a break away from the traditional turkey and a great alternative to roasting a bird for Christmas Day. We use organic lamb from the Wilson brothers, fed on wild herbs and heather up in the Ingram Valley. Leg of Lamb Boulangere   Print Author: Martin Charlton Ingredients Adjust quantities to the size of your lamb: leg of lamb garlic cloves rosemary olive oil sea salt For the … Continue reading Leg of Lamb Boulangere