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Yvetot Lamb

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Adjust Servings:
garlic clove
150 gm onions
500 gm Potatoes
200 gm turnips
lamb legs
bay leaf
250 gm carrots
300 gm leeks
Ingredients for sauce :
30 gm Butter
200 gm crème fraiche

Yvetot Lamb

  • Non Veg
  • 39 mins
  • Serves 10
  • Easy


  • Ingredients for sauce :

How to Make Yvetot Lamb

  • Rub garlic over the leg of the lamb.
  • Place the leg onto a casserole dish. Add water until it covers half of the lamb.
  • Add thyme and bay leaf. Then add seasoning. Cook in the oven at 200 degrees C. Baste occasionally.
  • Chop and prepare vegetables. Add them neatly on the casserole around the leg of the lamb.
  • Cook for one more hour. Keep basting. Then remove. Don’t discard broth.
  • Remove the lamb from the casserole. Let it cook.
  • In a small saucepan, mix butter and flour and cook for one minute.
  • Add half pint of meat stock. Keep stirring at low flame until the sauce thickens. Add capers and cream.
  • Slice the lamb. Place it onto a serving dish. Add sauce. Then surround with vegetables. Heat is again.


  • Cooking time for the lamb varies according to size.
  • It takes longer to cook lamb with basting.
  • Overcooking the lamb makes the meat fall off the bone.

Potatoes can be cooked in a separate dish if you prefer them roasted.

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