Gigot d'Agneau sous la Cendre (Leg of Lamb Baked Under the Ashes)

Ingredients

• 1 leg of lamb
• 500 grammes very fine
• 1 medium truffle
• 50 grammes fresh fat pork
• 1 caul
• firm dough made with lard and hot water
• 1 decilitre and a half sauce Périgueux

Instructions

1. Colour the leg of lamb in the oven.
2. Pound a medium truffle with 50 grammes of fresh fat pork, pass through a sieve, and mix into 500 grammes of very fine, white sausage meat.
3. Surround the leg with this forcemeat and wrap the whole in a caul.
4. Set the leg on a sheet of firm dough made with lard and hot water; close and seal the dough, leaving an opening for the steam to escape during cooking.
5. Place on a baking tray and bake in a moderate oven for an hour and a half.
6. On taking it from the oven, introduce a decilitre and a half of sauce Périgueux inside and serve as it is, breaking the crust only at the table.