Who says leg of lamb, saysbeans!
100% local, with a standing ovation from Clovis!

Who says leg of lamb, says beans!

We thought to treat your taste buds to the traditional lamb/beans and of course, it’s the Soissons bean that gets the spotlight!

By Emilie

She gives you all the good addresses to taste the best products of the territory and discover the local know-how. Craftsmanship and "Made here" have no more secrets for her.

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Recipe from the blog 750 gr

Roasted leg of lamb with a marmite of Soissons beans

Ingredients 6 people

  • Thyme flower
  • 6 cloves of garlic
  • Seasoning
  • 1 olive oil drizzle
  • 1 leg of lamb with bone, 2 kg

Marmite of Soissons beans

  • 1,5 liter chicken stock
  • 2 cloves garlic
  • Seasoning
  • 1 drizzle olive oil
  • 2 sage leaves
  • 1 onion
  • 1 stalk celery
  • 1 tomato
  • 300 grams of dry beans


Preparation : Cooking : – Soak the Soissons beans 12 hours in cold water.- Cut the onion, carrot and celery into macedoine size.- Sweat the vegetables in olive oil.- Add the drained beans.- Moisten with the white poultry stock.- Add the crushed tomato, sage and garlic.- Prepare the leg of lamb for roasting – Prick the leg of lamb with garlic – Season the leg of lamb – Brown the leg of lamb on all sides in olive oil in a casserole dish – Bake in a hot oven at 180°C for 45 minutes. Let the leg of lamb rest on a grill (cooking time = resting time) – Prepare the lamb juice – Reheat the leg of lamb for a few minutes and serve it in very hot plates with the boiling juice.

Why is it nice?

It’s local!

Good times with the family

100% GrandSoissons recipe !

For details it's here !

Ideal with children