Agneau de Lait des Pyrénées

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Location : Mountain

Province : The Pyrenean Valleys

Services

  • Open all year round
  • English
    • Regional Association of Sheep Breeders Meat and Milk of Aquitaine
      Suckling lamb from the Pyrenees : tender, light, fine, Pyrenean

      The suckling lamb of the Pyrenees is above all the story of 3 ancestral local breeds typical of the Basque Country and Béarn :

      • The red-headed Manechs reared on the slopes of the Basque Country
      • The black-headed Manechs from the Basque mountains
      • The Basco-Béarnaise raised in the Béarn mountains

      These dairy breeds are historically favored for their great hardiness, they adapt perfectly to the paced environment of the Pyrenees which favors the abundance of summer pastures.

      The Pyrenean suckling lamb is fed exclusively on its mother's milk by suckling at the udder. According to tradition, the Pyrenean suckling lamb is only found 8 months of the year from October 15 to June 15. The summer period is devoted to the transhumance of sheep.

      Thanks to this exclusively milk-based diet, the color of the raw meat is white to light pink. Its flesh is juicy and very tender, its texture not very stringy.

      "In general, customers who discover the product are surprised by the tenderness of the meat, by its light taste not found in older lambs. It is a meat that has a bit of chewiness in the mouth with a slight nutty taste. It is a meat that is tasted slightly pink ". Dominique Massonde, Head of the Oppoca house in Ainhoa. Alain Ducasse, three-star chef, "is particularly fond of suckling lamb from the Pyrenees. Its flesh expresses the sweetness of milk even in its mystical dimension. (...) a slight taste of spice like the promise of paradise. ". It is a low-calorie meat that combines gastronomic pleasures and dietary requirements.

      A CONTROLLED AND CERTIFIED SECTOR : Consumer reinsurance
      Traceability, hygiene, preparation of carcasses are described in precise specifications which are respected by all operators in the sector : breeders, cooperatives, slaughterers, wholesalers, point of sale, etc. All are checked regularly each year by an independent certification body.

      The sector in a few figures :
      1997 dairy sheep farmers in the Pyrénées Atlantiques
      720 breeders qualified for Label Rouge and IGP
      Qualified breeders produce 150,000 labellisable lambs and only 23,000 are selected for entry into the Label Rouge and IGP framework.

      An exceptional and recognized product quality
      • clear, tender, juicy meat, good fat, a portionable product, ready to eat => consumer expectations
      • produced in the pyrenees, the basque country and béarn => a promising and communicating terroir
      • sheep farming maintains the territory, the landscape and biodiversity. maintains active life in rural areas
      • a product under igp and under red label => localized, quality, traceability, control
      • product consumed in spain at christmas instead of the capon => festive, "luxury" product
      • ADORTED product from top chefs. Favorite lamb of Alain Ducasse, Hélène Darroze, Michel Guérard, Yannick Alléno...

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Agneau de Lait des Pyrénées

Address

64440 Oloron-Sainte-Marie

GPS coordinates

43° 11'38.99"N, 0° 36'18.3"W

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