Gigot Bitume
Lamb Leg Cooked in Clay/Salt Crust
Yes, with a tweak: the dish itself is keto-friendly. About 3g net carbs per serving, lower than 9 in 10 French dishes.
What it is
A very tender and flavorful leg of lamb, traditionally cooked in a sealed earthen vessel or, in modern renditions, in a clay or thick salt crust. This slow, moist cooking method infuses the lamb with herbs and garlic, resulting in exceptionally tender meat that falls off the bone. The crust is discarded before serving.
Key ingredients
Leg of lamb, garlic, rosemary, thyme, salt, pepper, olive oil. (For cooking: clay or large amount of coarse salt for crust).
How to make it keto
The dish itself is keto-friendly. Request keto-friendly sides like braised greens or puréed celeriac instead of potatoes or gratins.
Watch out for
Commonly served with potato gratin or rich vegetable purees that may contain starches/sugars. Ensure sauce is not thickened with flour.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the French menuAll 1,053 French dishes ›
