Agneau du Périgord

Agneau du Périgord is fresh lamb meat from lambs slaughtered between 80 and 180 days of age, and weighing between 15 and 21 kilograms. They are born and reared in the Dordogne, Corréze, Lot and Lot et Garonne regions in France.

The animals feed on their mother's milk for at least 60 days after which they are fed on grains and local fodder. As a result of their rearing and feeding, the meat has a balanced, delicate taste that is not too strong, a light pink color, and a thin coverage of white, firm, high-quality fat that produces melt-in-the-mouth qualities of the meat.

The producers go through high standard procedures to ensure the best quality of the meat, shortening the time between the holding and the slaughterhouse to less than eight hours, in order to reduce the stress for the lambs. Highly praised for its balanced taste, Agneau du Périgord meat is usually eaten at Easter and Christmas as a festive delicacy.