Description
The Agneau du Limousin PGI, also called Le Baronet, is lamb born from breeds for slaughter and their crossbreeds. Farming is located in grasslands and moors of Limousin.
Production Area
The production area of Agneau du Limousin PGI includes the departments of Limousin region and neighbours, Puy-de-Dôme, Allier and Cantal in Auvergne; Cher and Indre in the Centre region;Charente and Vienne in the Poitou-Charentes region; Dordogne in Aquitaine and Lot in the Midi-Pyrenees region.
Production Method
From their birth and until the first 60 days of life, lambs eat only mother's milk. This diet can be integrated with grass or forage, but also with a complementary, cereal-based fodder. At the end of natural weaning, the lambs change nourishment and are nurtured with forage, which is sometimes integrated with an authorised, complementary fodder. The use of silo fodder is forbidden. The lambs are brought to slaughtering when aged between 5 and 10 months and achieve a weight between 13 kg and 22 kg.
Appearance and Flavour
Agneau du Limousin PGI has light-colour flesh, slightly rosy. The fat, not too much, is white with rosy tones and has a firm consistency. The flesh is fibrous, free from lacerations. Its aroma is delicate and reveals the peculiar flavour of this meat.
History
The Agneau du Limousin PGI is the result of a long tradition of the Limousin region in ovine farming linked to the presence of grasslands and moors which have favoured its development. The first documents which mention it date back to the 17th century. Over the times until the end of the 19th century, the ovine breeding has been in constant expansion also due to moor and forest tillage works which have enabled to achieve new suitable grasslands for pasture and highly improved the quality of lambs. Later, on the contrary, a progressive downsizing of the activity was registered which went on up to the Second World War and later had a new launch phase until achieving the present levels.
Gastronomy
The Agneau du Limousin PGI can be conserved for a few days in the refrigerator wrapped into the purchasing paper and stored in the coldest compartment. It can be cooked in different ways depending on the lamb cut chosen. The shoulder is very good in Blanquette (stewed) or marinated with aromatic herbs. The lamb leg can be roasted in oven with season vegetables, while cutlets are tasteful when barbecue-grilled. It is suggested to combine it with rosé or red wine from the Limousin region like the wine of Haute-Vienne, the red wine of Corrèze and rosé of Verneuil-sur-Vienne.
Marketing
The product is sold as Agneau du Limousin PGI. It is marketed fresh, whole without head, or in slices packed in trays with protected atmosphere which guarantees a longer conservation and keep unaltered its organoleptic features and its flavour.
Distinctive Features
The production area of Agneau du Limousin PGI has an Oceanic climate with hot and dry summer and cold and rainy winter. The climatic conditions favour the development of pastures enabling to raise the animals in the open air, and this highly improves the quality of meat.
