French lambs come primarily from the area northwest of Bordeaux, where they graze on salt marshes, and also from Provence, where they graze on wild herbs. In Provence, the story is told that in the old days, well-seasoned legs of lamb were placed on beds of potatoes and onions and cooked in the village baker's oven once the bread had been baked that day. The juices of the lamb flavor the vegetables, which stay moist beneath the lamb, but form a crisp crust elsewhere. Recommended wine pairing: Syrah or Syrah blend.
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