1. Score a 2.5 kg leg of lamb, rub with salt and fill the slots with strips of bacon, lamb's liver and ham.
2. Roast the joint in the oven at 180°C for 2 hours.
3. When almost cooked drain off the fat, add 50 g chopped tarragon, 50 g sliced mushrooms, the grated zest and juice of 2 oranges and 200 ml white wine and finish to cook.
4. Remove the joint, swill the pan with 300 ml stock and finish with a liaison of 2 egg yolks and 125 ml cream to make a sauce.