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Agneau Blanc (literally means white lamb) is the French term for "Young lamb" or "Spring lamb". Agneau Blanc which is also sometimes called Laiton is slaughtered at an age of about 70 to 150 days when it weighs 20 to 25 kilograms (44 to 55 pounds). Its diet is based on both milk and grass, yielding meat that is dark pink and firm when raw. The fat is white. The meat becomes very tender when cooked. About three-fourths of the lamb sold in France is of this type.
Agneau Blanc is also known as Agneau de Boucherie
Agneau Broutart is the French culinary term for "grazed lamb" which is over nine (9) months old.
Agneau Broutart which is also called Agneau Gris (Gray lamb), is slaughtered when it is between 180 and 270 days old and weighs 30 to 40 kilograms (66 to 88 pounds). This lamb is mostly grass-fed with some additional cereal grains. The fat is no longer white and thus the name. Its meat is firmer and more fully flavored, which some people prefer.
Agneau de Lait is the French term for "young milk-fed lamb" which are 2 to 3 months old.
In France, "milk-fed lambs" are slaughtered before they are weaned at an age of 30 to 40 days when they weigh between 8 to 10 kilograms (18 to 22 pounds).
Agneau de Lait also refers to suckling lamb or baby lamb.
baby lamb or milk-fed lamb.
Agneau Gris is the French term for "Gray lamb", sometimes called Agneau Broutart which is slaughtered when it is between 180 and 270 days old and weighs 30 to 40 kilograms (66 to 88 pounds). This lamb is mostly grass-fed with some additional cereal grains. The fat is no longer white hence the name "gray lamb", however, the meat is firmer and more fully flavored, which some people prefer.
Agneau Gris d'Herbage which is also known as Broutard, Broutart, Agneau Gris, or Agneau de Broutart is the French term for a lamb from around 150 to 300 days, weighing 20 to 30 kg (44 – 66 lbs) living on a diet of grass. The flesh of this lamb is darker and stronger in taste than that of Agneau de Lait and Agneau de Boucherie.
Agnelet is the French term for "baby milk-fed lamb". Lamb which is not older than 40 days.
Agnelet or "milk-fed lamb" is slaughtered before it is weaned at an age of 30 to 40 days when the animal weighs between 8 to 10 kilograms (18 to 22 pounds). The meat is very tender and delicate, but many people feel that it lacks flavor.