Lamb

Agneau

What it is

Humanity’s spring meat, at Easter and Eid alike, from the first flocks of Mesopotamia. France’s most prized lambs graze the salt marshes of Mont-Saint-Michel — pré-salé, “pre-salted” by the sea itself, seasoned before the kitchen ever sees them.

In the kitchen

Garlic and rosemary are its old marriage; cumin and yogurt its brilliant second life. Always rest it — lamb punishes impatience with grey meat.

Goes with

Rosemary Garlic Mint Cumin Yogurt Cinnamon

Same species

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

Also used with

Ajvar Aleppo pepper Amba Baharat Caul fat Chuño

In season alongside

Allis shad Bonito (katsuo) Lamb neck Lamb shoulder Figatellu Lamprey

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