Agneau de l'Aveyron

Agneau de l'Aveyron is meat from young lambs weighing 17 kilograms on average, born and reared in the Aveyron region in France. The lambs come from a local breed of sheep called Lacaune which is traditionally reared in sheep-folds.

The Lacaune breed also gives the milk necessary to produce the famous Roquefort cheese. The meat is rose-pink, tender, juicy and so tasty making it popular enough to even has its own fan club comprising around thirty French chefs. Try it roasted with walnuts and truffle oil or in spring stews for the best experience.