Agneau de Lait des Pyrénées

Agneau de Lait des Pyrénées is lamb born and raised in the Pyrénées-Atlantiques region of France, or in terms of historical provinces of France, Aquitaine, Midi-Pyrénées and the South-East.

The sheep breeds used in producing the lamb can be Manech tête rousse, Manech tête noire or Bascobéarnaise. The mother sheep spend at least 8 months a year at pasture.

The lamb is exclusively fed by its mother, then slaughtered at an age of 45 days maximum, weighing around 35 pounds (16kg.)

The meat will tender, pale pink, and have a very small amount of fat.

The meat sold must be traceable back to the animal and farm via buckles attached to the lambs 3 days after their birth.

An association of producers, called the "Association régionale des éleveurs ovins viande et lait d’Aquitaine" (AREOVLA) and headquartered in Bordeaux, have applied for a PGI status.
Means "Pyrénées milk lamb."

Also called:

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