Leg of Lamb – Swiss Pasture-Raised Lamb

Name: Leg of Lamb – Swiss Pasture-Raised Lamb
Brand: DasFleisch.ch
Availability: InStock

The gigot—or leg of lamb—is ideal for slow cooking in the oven or smoker. The bone adds depth to the flavor, while aging ensures a tender texture. Whether seasoned with rosemary, garlic, and lemon or prepared the classic way with red wine, this cut brings a festive atmosphere to the table—not just at Easter.

Preparation
Oven, smoker, or sous-vide—2 to 4 hours, depending on the method.

Origin & Special Features
From controlled breeding, aged for 14 days. On the bone—for maximum flavor.

Serving Suggestion
1.8 kg is enough for 4–6 people.

Weight

Price range: 74.40 CHF to 161.20 CHF

Weight

1.2 kg
2.6 kg

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A classic oven-baked dish—rich in flavor and melt-in-your-mouth tender when sliced.

The Classic Holiday Dish with Bone-in Meat

The bone in the gigot is no accident: as it cooks slowly, it imparts additional flavor to the meat and keeps it evenly juicy. Roasted in the oven with rosemary, garlic, and lemon, the gigot is a staple of many Swiss Easter dinners—and easily serves 4 to 6 people.