Ingredients
1,2 kg gigot of suckling lamb from Pyrenees
500g fingerling potatoes
250g cherry tomatoes
300g onions
garlic,thyme, rosmarin, bay laurel
1-2 glass water
Preparation: http://www.berlinkitchen.com/berlinkitchen/Slideshow_Milchlammkeule.html
I’ll take two! 
Martin, this is what I was planning on making for Christmas Eve dinner. Looks wonderful!
Good choice Michel, as suckling lamb offers you one of the finest&subtle meat flavor profile you´ve ever had. Be careful not to overpower this lamb notes with other flavors.
The star of this dish is the suckling lamb!
P.S. Be also careful with the heat!
Michel, let me know where you find lamb this young in NY.
Martin I am sure the kitchen was perfumed with the smell of lamb. Very nice.
Suzanne,
the whole apartment was perfumed like the south of France with subtle&spicy flavors of lamb and big flavors of thyme.
Best wishes from Berlin,
Martin
P.S. Suckling lamb taste not so strong&wild like the classic lamb meat.
I’ve had baby lamb in Italy it is pale pink like veal but with more flavor.
I have never seen anything like it in the US.
I’m with Suzanne, where are you getting this in the US?
Good suckling pig is tough to find too (key word: good)
Suzanne, I’ll try the butcher near me, otherwise Florence Meat Market might have it.
psssst…
Fleisher’s, maybe but it is primarily a spring thang.