IGP Suckling Lamb from Pyrenees
A marvel of tenderness
Since ancient times, the Atlantic Pyrenees have raised sheep: the geographical environment and the climate can only favor the abundance of pastures and therefore of livestock to the detriment of crops. It is above all the milk production for the manufacture of cheeses that has made the reputation of the Atlantic Pyrenees, with the AOC Ossau-Iraty, but this milk production is by nature accompanied by a production of lambs just as qualitative. The best ambassadors of the Pyrenean suckling lamb are undoubtedly the chefs, who cook it with passion.
It is a very young lamb, maximum 45 days old. Its age at slaughter and its exclusively milky diet give the meat its light pinkish color, almost white. The recognition of the Pyrenean Milk Lamb as a jewel of the French gastronomy has been translated for years by the confidence of the greatest chefs. The best ambassador is surely the chef Alain DUCASSE. In his book “Rencontres Savoureuses, petit traité de l’excellence française”, he devotes a chapter to the Pyrenean suckling lamb and speaks of it in these terms: “I am particularly fond of the Pyrenean suckling lamb. Its flesh expresses the sweetness of milk even in its mystical dimension. In the Bible, the lamb symbolizes innocence, the triumph of life over death, the resurrection. We find a little of that when we bite into this meat: the maternal tenderness, a slight taste of spice like the promise of paradise. “. The lamb is fed only with its mother’s milk, which is its main specificity. It spends most of its time in the sheepfold or outside with its mother. The ewes spend a minimum of 8 months in the pasture, and most of them go to summer pastures.