Pauillac lamb ◆

Agneau de Pauillac

What it is

The lamb stays in the fold and never grazes: seventy-five days at most on its mother's milk, for a carcass of eleven to fifteen kilos. The Médoc kept the practice because lambing fell in the quiet weeks before the vines needed work, and the flock manured the rows.

In the kitchen

Salt it, and almost nothing else: a whole shoulder or gigot at 160 °C to just-pink. Garlic, rosemary and anchovy — everything an ordinary lamb wants — flatten it completely.

Goes with

Butter Thyme Flageolet Shallot Parsley White asparagus Olive oil Fleur de sel de Guérande

Same species

Salt marsh lamb Sisteron lamb Lamb fries Lamb brain Leg of lamb Lamb

In season alongside

Japanese tilefish (amadai) Boudin blanc Brocciu Brousse du Rove Kid goat Haddock

Something wrong here, or missing? Tell us