Agneau de Bergerie

An Agneau de Bergerie is a lamb that has grown up in a sheltered sheep-fold. It is raised first on mother's milk, then on other milk provided, cereals and grains.

The age and weight when sold to market will vary by breed, and by regional preference. It can range from between 3 and 10 months old when sent to slaughter, and 33 to 55 pounds (15 to 25 kg.)

It has light rosy-coloured meat, darker than "Agneau du lait" but lighter than "Agneau d'herbe." It has firm, white fat, thus it's other French name, "Agneau blanc."

It has a milder taste than "agneau d'herbe."

It is sold year round.

Agneau d'herbe, Agneau de Bergerie, Agneau de Boucherie, Agneau de Lait des Pyrénées, Barnsley Chops, Baron of Lamb, Carré of Lamb, Ground Lamb, Lamb's Fry, Lamb Fell, Lamb Fore End, Lamb Ribs, Lamb Tongue, Lamb, Paillard of Lamb, Pauillac Lamb, Pavé of Lamb, Salt Marsh Lamb, Scottadito, Sisteron Lamb, Stewing Lamb, Suckling Lamb

Baluchi Sheep, Lamb and Mutton Cuts -- British, Lamb and Mutton Cuts -- North American, Mutton, Sheep, Wensleydale Sheep

Affettati, Beef, Goat, Minced Meat, Offal, Pork, Poultry, Sausages, Steak, Steak