Agneau de Pauillac is fresh lamb that is light and appetising in color and well marbled with white firm fat. The animals are grown, reared and slaughtered in the French region of Gironde, known for its wine and tree growing. For the slaughter, the lambs must not be over 75 days old, and should weigh between 11 and 15 kilograms.
They feed mostly on milk, cereals and nitrogen supplement, providing tasty, milk-gorged meat. The meat has a long-standing tradition and high reputation; it was even on the menu of a British King in 1903, at a dinner arranged by President Loubet. The taste of the meat is rich and tender, and the kidneys are round and enveloped by a firm layer of fat.