Whole leg of lamb à la ficelle
Stuffed with tapenade, strung up and cooked slowly à la ficelle over a charcoal fire, basted with rosemary, lavender, cayenne pepper and olive oil as it turns.
The lamb is then rested over boulangere potatoes, happily
absorbing the juices from the meat.
Available for groups of 6-8.
£22 per person