A () is a French dish consisting of a leg of lamb prepared by wrapping the meat in kraft paper and placing it in a bath of hot asphalt. This preparation method is traditionally used in France to celebrate the completion of the structural portion of construction projects or public works.Le « gigot bitume » achève le chantier, publié le 27 septembre 2013, ouest-france.fr.Villejuif : le spécialiste du « gigot bitume » face aux caméras de Petitrenaud, publié le 16 décembre 2016, leparisien.fr.Le gigot-bitume : la marque de fabrique du BTP, publié le 6 juillet 2011, lemoniteur.fr.
A recipe for the dish, , appears in the 1900 cookbook ("True Practical Cuisine: Soups, Fish, Beef, Veal, Lamb, Mutton, Pork, Poultry, Game")
Usage of this cooking method by asphalt workers, in particular, has existed since the end of the 19th century.
In Val-de-Travers in western Switzerland, a similar tradition exists where a ham is cooked in asphalt (Jambon cuit dans l’asphalte).
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