Agneau Gris
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.
Related Articles | |
| Agneau Broutart | ■■■■■■■■■■ |
Agneau Broutart is the French culinary term for "grazed lamb" which is over nine (9) months old. Agneau . . . Read More | |
| Agneau Blanc | ■■■■■■■■■ |
Agneau Blanc (literally means white lamb) is the French term for "Young lamb" or "Spring lamb". Agneau . . . Read More | |
| Agnelet | ■■■■■■■■■ |
Agnelet is the French term for "baby milk-fed lamb". Lamb which is not older than 40 days. Agnelet or . . . Read More | |
| Agneau de Lait | ■■■■■■■■ |
Agneau de Lait is the French term for "young milk-fed lamb" which are 2 to 3 months old. In France, "milk-fed . . . Read More | |
| Laiton | ■■■■■■■■ |
Laiton is another French culinary term for "Agneau Blanc ", a kind of lamb which is slaughtered when . . . Read More | |
| Pörkölt | ■■■■■ |
Pörkölt refers to a Hungarian stew with meat, onion and paprika. Bell peppers, caraway seeds and tomatoes . . . Read More | |
| Agneau aux haricots | ■■■■ |
Agneau aux haricots is a French culinary term which means Lamb with French beans. It is pronounced as . . . Read More | |
| Agneau en Fricassée à la Poulette | ■■■■ |
Agneau en Fricassée à la Poulette refers to a French dish made of minced or ground lamb that is served . . . Read More | |
| Cordero | ■■■■ |
Cordero in the food context refers to lamb, specifically the meat of a young sheep. It is known for its . . . Read More | |
| Short Ribs | ■■■■ |
Short Ribs refer to a popular cut of meat from beef cattle, a part of the beef rib beside the vertebrae. . . . Read More | |