Glossary A
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.
Agoggiu de boce is the Ligurian name for Spinarolo, which is known in English as Spined dog-fish, Picked dogfish, Picked-shark, Bone-dog, Spurdog, Sea-dog