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

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