Loading Search Bar...
50 mins
The Weeping Leg of Lamb Recipe

The Weeping Leg of Lamb

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for EntertainingAn Unusual Recipe

Recipe by  

The Weeping Leg of Lamb is a direct translation of the French name for this dish, which is "Le Gigot qui Pleure" (sometimes known as "Le Gigot en Braillouse" - The Bawling Lamb!!).

Whatever you choose to call it, it's a French classic which you will repeat time and again once you've tried it once! The reason, incidentally, that it's called "Le Gigot qui Pleure" is because you roast the meat right on the oven rack and the drippings "weep" into the potatoes below.

      Preparation Time: 20 Minutes

      Cooking Time: 1 Hour 30 Minutes

Ingredients for The Weeping Leg of Lamb

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
4½ lb
whole leg of lamb
3½ lb
6 cloves
8 oz
bay leaves
3 sprigs
fresh thyme
coarse sea salt
salt and pepper


How to Cook The Weeping Leg of Lamb

  1. Peel 3 of the garlic cloves and cut each into three. With the help of a small, pointed knife, pierce the flesh of the lamb to a depth of about 1" (2.5cm) and slide in a few grains of coarse sea salt. Add a piece of garlic and reclose the slit with your fingers. Repeat this nine times around the joint.
  2. Remove the leaves from the thyme (you can use 3 teaspoons of dried thyme if necessary, but fresh thyme has more taste). Grind the bay leaves and add both the bays and the thyme to 6oz (175g) of the butter in a bowl. Mix well.
  3. Season the lamb well with salt and freshly ground black pepper then coat it in a layer of perfumed butter. Wrap in aluminium foil and store in the fridge overnight.
  4. The following day, take the lamb from the fridge at least one hour before cooking. Peel and thinly slice the potatoes (if they are too thick, they won't have time to cook). Rinse the potatoes in cold water to remove excess starch.
  5. Peel and crush (mince) the remaining three cloves of garlic. Generously butter a large earthenware or other oven-proof dish, add a layer of potatoes, sprinkle with salt, freshly ground black pepper, crushed garlic and small pieces of butter. Repeat this until all the potatoes are used up, finishing with butter, garlic, salt and pepper.
  6. Preheat the oven to moderate (Mk 3 - 325ºF - 170ºC). Place the potatoes right at the bottom of the oven. Slide an open oven rack above and put the lamb directly on it, above the potatoes, so that the juices "weep" onto the potatoes during cooking. Cook for 1½ hours (for medium rare) or 1¾ hours (for medium well).
  7. Remove the lamb from the oven, cover and allow to stand for 15 minutes before serving. Check that the potatoes are cooked (try one!!) and allow a little longer if necessary; otherwise, simply keep them warm in the oven. Carve the lamb and arrange the slices on top of the potatoes. Pour the juices from slicing over the dish... Wow!

For accurate cooking times, you can use the table which you will find at Cooking Meat
GRAHAM'S WINE RECOMMENDATION: GrahamServe with a good bottle of Chinon Rouge like a Domaine René Couly or Baronnie Madeleine. They're charming wines, fruity, round tannins & lovely structure.
Print Kitchen-Friendly View

Reviews of The Weeping Leg of Lamb

Rating 5 out of 5 - Many cooks will make this recipe again January 04 2015
Absolutely delicious! The perfect cooking time. The meat was lovely and pink and the potatoes were a nice change from the usual roast potatoes. Weve got lots leftover for sandwiches tomorrow as well. Will definatly cook again
(1 review)
Rating 5 out of 5 - Many cooks will make this recipe again September 28 2013
Absolutely delish! Lamb was tender and pink in the middle, just right length of cooking time.Potatoes v.yummy, taste special but easier than roasters. I would say slice them about 4mm thin. Tasty and easy too
(4 reviews)
Rating 5 out of 5 - Many cooks will make this recipe again June 03 2013
Made this last night - it was my first time cooking a leg of lamb for a Sunday Roast and it turned out delicious! My piece of lamb was smaller so I reduced the cooking times slightly. The meat was slightly pink - just how we like it. The potatoes were so yummy and it was all so easy. I feel sorry for my colleagues today as it was very garlicy but I love garlic so dont mind :)
(2 reviews)

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.

 Reviewer Logout
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...







Thank You... your feedback is important to us.

What To Eat Tonight

63 Incredible Indian Recipes
63 Incredible Indian Recipes

Indian food is now the most popular type of food takeaway in Britain. And not without reason because good Indian food is quite sublime.

23 Simple Soups
23 Simple Soups

Soup from a packet? You're kidding! Good soups are easy to make and are a whole lot more healthy and wholesome than any commercial stuff.

70 Easy Pork & Ham Recipes
70 Easy Pork & Ham Recipes

Pork is a meat fit for kings. From Filet Mignon with Sage and Rosemary to Gammon with Cumberland Sauce, we can show you the whole range.

Other Lamb Recipes

Lamb Meatloaf
Lamb Meatloaf

Easy meatloaf recipes are perfect for a relaxing American-style feast. This recipe for Lamb Meatloaf is one of my favourites

Lamb Burgers in a Parma Blanket
Lamb Burgers in a Parma Blanket

Lamb Burgers in a Parma Blanket is an unusual way to present lamb but you'll find that everyone from the kids to grandma will love them.

Seekh Kebabs
Seekh Kebabs

Seekh Kebabs are a Mughalai dish that are served as great starter to your barbeques and also work well with all India breads as stuffing


ALL RIGHTS RESERVED © 2023 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.