Description
The Agneau de l'Aveyron PGI is lamb obtained from the Lacaune sheep breed raised in the pastures located in the valleys of Aveyron.
Production Area
The production area of Agneau de l'Aveyron PGI covers the department of Aveyron and the neighbouring lands in the Midi-Pyrenees region.
Production Method
The lambs live along the entire breeding period in the sheepfold. In the first two months of life, their diet mainly consists of their mother's milk. Feeds occur frequently and lambs receive, as integration to mother's milk, a complement of hay and straw once a day. In the last month of breeding, the feeds are limited to twice a day and are integrated by a cereal-based food. The lamb is nursed until the moment when the given nutrition allows the formation of more fatty mass than muscular mass. The lambs are brought to slaughtering when aged between 60 and 120 days. The carcass weighs about 17 kg.
Appearance and Flavour
Agneau de l'Aveyron PGI is characterized by a rosy-colour, very tender and tasteful meat.
History
The history of Agneau de l'Aveyron PGI is linked to the long agricultural tradition of the production area. The Aveyron department situated in the south-western side of the Massif Central, is an antique Rouergue department, and is characterized by strong climatic and geographical contrasts. This is one of the largest departments and also one of the less populous in France. Famous thanks to its genuineness and tradition, this is a rural country par excellence, the reign of agriculture and farming. The gentle and green valleys, which are very rich in grass, run along the calcareous, dry and desert uplands, volcanic tablelands and the precipitous gullies.
Gastronomy
The Agneau de l'Aveyron PGI meat may be conserved in the refrigerator for a few days, wrapped into the purchasing paper and stored in the coldest compartment. It can be cooked in different ways depending on the meat cut chosen. The shoulder is ideal cooked in Blanquette (stewed), whilst the leg is very good when roasted in oven with season vegetables. On the contrary, lamb cutlets are tasteful when grilled and flavoured by aromatic herbs.
Marketing
The product is sold as Agneau de l'Aveyron PGI. It is marketed fresh, whole without head or sliced. It is packed in containers with protected atmosphere to guarantee a longer conservation and keep unaltered the organoleptic features of the lamb.
Distinctive Features
The Lacaune sheep breed from which is obtained the Agneau de l'Aveyron PGI, is well-known due to the excellent reproduction abilities and vigour, characteristics which enable more lambing time during the entire year. Plus, these animals are very famous thanks to the quality of their milk which is mainly used to produce Roquefort cheese.
