Description
The Agneau de Pauillac PGI is a lamb born from rural Lacaune, Tarasconnaise and Blanche du Massif Central sheep crossbreeds with Bérischon du Cher, Charollais, Suffolk and Rouge de l'Ouest breed. Production method:
Production Area
The production area of Agneau de Pauillac PGI covers the department of Gironde, in the Aquitaine region. The lamb is produced in the area of the department which is also used for viticulture and tree cultivation. History
Production Method
The Agneau de Pauillac PGI is raised since its birth with the mother in the farm where it is born. The diet is mostly based on mother's milk integrated with cereals and nitrogenous substances. During the day, when the flock goes to pasture, the lambs stay in the sheepfold to avoid that they could eat the pasture grass. When slaughtering occurs, the Agneau de Pauillac PGI weighs from 11 kg to 15 kg and has not yet been weaned, with an age of less than 75 days.
Appearance and Flavour
Agneau de Pauillac PGI lamb is light red-colour, whilst the fat is white with a firm consistency. The taste is characteristic and recalls milk.
History
Since the 18th century, the sheep has gone down from the Pyrenees to crop in the region. The lambs which were not used to renew the flock were sold there and eaten during the Easter days. In particular, lambs were butchered at Pauillac, a transit location to which people arrived by train or by local transportation means. The Guide of lambs of the farmers of Aquitaine tells that, in 1827, Pauillac hosted about a thousand of lambs a year. This product has an antique reputation, as demonstrated by the various documents like the menu of the dinner offered on the 2nd may 1903 by president Loubet to his Majesty the King of Great Britain, and like the Gastronomic Larousse of 1938, which described the Agneau de Pauillac as the "perfect" milk lamb.
Gastronomy
The Agneau de Pauillac PGI may be conserved in the refrigerator for a few days, wrapped into its purchasing paper and stored in the coldest compartment. The different meat cuts are ideal to be cooked in an array of ways: from classical roasted meat in oven with season vegetables for the lamb leg, grilled cutlets, in Blanquette (stewed) for the shoulder. It is ideal with wine from the Pauillac region or with a Bordeaux wine.
Marketing
The product is sold as Agneau de Pauillac PGI. It is sold fresh, whole without head, or in slices packed in trays with protected atmosphere to conserve it for a longer time and keep unaltered its excellent organoleptic features.
Distinctive Features
The flavour of Agneau de Pauillac PGI, very peculiar and characteristic, is the result of the skilful experience of farmers due to the centuryold tradition of this product.
