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Axuria
IGP Organic Whole Suckling Milk-fed Lamb from Pyrenees
The tenderest of meats
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
The Axuria Organic Carcasse Agneau or Whole Suckling Milk-fed Lamb has a tender meat, perfect for roasting or stewing, and has a delightfully delicate flavor
1 / 2
Axuria
IGP Organic Whole Suckling Milk-fed Lamb from Pyrenees
The tenderest of meats
The Axuria Organic Carcasse Agneau or Whole Suckling Milk-fed Lamb has a tender meat, perfect for roasting or stewing, and has a delightfully delicate flavor
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
Axuria’s suckling lambs are raised within the lushness of the Pyrenees Mountains and the Basque valleys. They consume their own mother’s milk exclusively, without any outside contribution, no nutritional supplements or treatments. It is for this reason that their mother’s are fed a specific diet, allowing them to produce only the best quality milk.
The ewes are allowed to graze in the rich pastures of the Pyrenean mountains, and when it starts to get cold, they graze in lower altitudes, in the nearby valleys. In addition to this, they are fed an all-organic diet of cereal grains when they are in the sheepfold.
The Axuria Organic Carcasse Agneau has a tender, melting meat, that has a light, delicate flavor. Axuria Suckling Lambs are recognized by esteemed labels, IGP and Label Rouge. You have the option of one with offal/giblets, or without. Offal (or giblets) are the parts of the animal that are usually put aside in the butchering process. But they are equally flavorful and versatile. Lamb offal usually include the liver, the kidneys, the heart, tripe, and lungs.
Preparation And Pairings
This Whole Suckling Lamb is perfect for slow roasting. It’s also great for stewing and braising. The offal can be sautéed or baked. Pair your suckling lamb with a good red wine, like a Pinot Noir.
Basque Pride
Axuria was born in 1983, when 162 breeders from the Basque mountains decided to assemble and create a cooperative. Its name, Axuria, comes from the Basque dialect, and means “milk-fed lamb.” From the get-go, Axuria’s mission and vision was obvious. Today, there are over 300 breeders from the valleys of the Pyrenees and Basque in this cooperative found in the heart of Basque Country. These are who take full pride in their profession and their origins. Their mission and passion remain the same—to offer quality and superior standards of meat, from lamb to cow to calf. The Axuria Cooperative stays a small structure, allowing availability and quick responsiveness, constantly at the ready to meet the needs and satisfaction of their customers.
Axuria’s suckling lambs are raised within the lushness of the Pyrenees Mountains and the Basque valleys. They consume their own mother’s milk exclusively, without any outside contribution, no nutritional supplements or treatments. It is for this reason that their mother’s are fed a specific diet, allowing them to produce only the best quality milk.
The ewes are allowed to graze in the rich pastures of the Pyrenean mountains, and when it starts to get cold, they graze in lower altitudes, in the nearby valleys. In addition to this, they are fed an all-organic diet of cereal grains when they are in the sheepfold.
The Axuria Organic Carcasse Agneau has a tender, melting meat, that has a light, delicate flavor. Axuria Suckling Lambs are recognized by esteemed labels, IGP and Label Rouge. You have the option of one with offal/giblets, or without. Offal (or giblets) are the parts of the animal that are usually put aside in the butchering process. But they are equally flavorful and versatile. Lamb offal usually include the liver, the kidneys, the heart, tripe, and lungs.
This Whole Suckling Lamb is perfect for slow roasting. It’s also great for stewing and braising. The offal can be sautéed or baked. Pair your suckling lamb with a good red wine, like a Pinot Noir.
Axuria was born in 1983, when 162 breeders from the Basque mountains decided to assemble and create a cooperative. Its name, Axuria, comes from the Basque dialect, and means “milk-fed lamb.” From the get-go, Axuria’s mission and vision was obvious. Today, there are over 300 breeders from the valleys of the Pyrenees and Basque in this cooperative found in the heart of Basque Country. These are who take full pride in their profession and their origins. Their mission and passion remain the same—to offer quality and superior standards of meat, from lamb to cow to calf. The Axuria Cooperative stays a small structure, allowing availability and quick responsiveness, constantly at the ready to meet the needs and satisfaction of their customers.
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