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Pyrénées suckling lamb

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Association régionale des éleveurs ovins viande et lait d'Aquitaine
Where to find this product?

Available from traditional butchers and supermarkets as well as in restaurants. List of sales points: www.agneaudelaitdespyrenees.com/acheter-de-l-agneau-de-lait

When to find it? January, February, March, April, May, June, October, November, December
Contact Association régionale des éleveurs ovins viande et lait d'Aquitaine
Europarc - 3 bis Avenue Leonard de Vinci
33608 PESSAC
Tél : 05 56 00 84 50
Mail : areovla@gmail.com
It’s in the heart of the Pyrénées mountains that suckling lamb has been produced since the dawn of time.

Three local sheep breeds produce this unique lamb:
– the red-faced Manech, reared on the Basque Country’s hillsides;
– the black-faced Manech, mainly found in the Basque mountains;
– the Béarnaise sheep in the mountains in the Béarn.

A seasonal treat, the meat from the Pyrénées suckling lamb is highly sought after by France’s top chefs. It is renowned for its tenderness, its smooth, exquisite and subtle taste, unlike the meat from older lamb. It has an optimal flavour, a pale pink, light and appealing appearance, it’s tender and has a delicate meat. The product of the savoir-faire of our lands, the Pyrénées suckling lamb enhances traditional and modern recipes and goes especially well with Spanish and oriental dishes.

The Pyrénées suckling lamb has been awarded a Protected Geographical Indication (P.G.I.) since 2012.

The Regional Association of Aquitaine Goat Breeders (meat and milk) also runs two Label Rouges for lamb.

FOR YOUR HEALTH, PRACTICE REGULAR PHYSICAL ACTIVITY. www.mangerbouger.fr