Agneau du Quercy

Agneau du Quercy is lamb meat from the dry Quercy region in France, using lambs that have been slaughtered between 90 and 180 days of rearing. The lambs are reared on farms and feed on their mother's milk for at least 70 days before feeding on cereals and assorted vegetable based food.

The animals are long-legged and can easily withstand the heat in the region. When slaughtered, they weigh a little less than 20 kilograms, and the meat is succulent, subtle-tasting and tender while the color is very light or light pink. It is best to cook the meat in an oven, grill it, barbecue it, make meatballs, ragout or prepare it with rosemary and goat cheese.