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PGI — Label Rouge — Midi-Pyrénées
The lamb of the Aveyron mountains, nourished on its mother's milk and mountain pastures: tender, flavourful pink meat with a fine, delicate taste.
Lamb from Midi-Pyrénées, PGI (IGP) since 1996.
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Aveyron lamb is reared in sheep barns according to the traditional method known as 'sous la mère' — an ancestral rearing method whose production became organised from the 1950s onwards, when these lambs with their pale, tender meat forged a reputation in Paris. In partnership with the selector-merchant Greffeuille, the farmers of the APROVIA cooperative, who have slaughtered their lambs since 1987 at the specialised Capdenac facility, were behind the recognition as PGI in 1996, and the subsequent evolution of the Label Rouge — obtained as early as 1993 — to adapt it to Aveyron practices. The Lacaune breed, an emblematic dairy ewe of Aveyron that also provides the milk for Roquefort, ensures the success of this 'sous la mère' production through its maternal qualities.
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The cradle of Agneau de l'Aveyron is the département of Aveyron and the neighbouring cantons of the Cantal, Lot, Tarn, and Tarn-et-Garonne départements. Unlike the majority of lambs, which are generally grass-fed, this lamb is reared in sheep barns throughout its life — a rearing method suited to the dry summers and harsh winters of the Aveyron climate. The lambs suckle from their mothers throughout the entire rearing period: milk, the staple of their diet, supplemented with cereals and dry fodder, gives them their nutritional and taste qualities up to the age of slaughter (70 to 140 days).
REGAL (Renommée Et Gestion de l'Agneau Laiton), an Organisme de Défense et de Gestion recognised by the INAO, brings together 5 producer organisations and 3 member slaughterhouses — 241 farmers in total, across PGI, Label Rouge and dual certification. In 2020, the sector marketed more than 46,800 certified lambs, testifying to the vitality of a production intimately tied to Aveyron's pastoral identity.
Appearance
Pale pink meat, very fine grain, white fat with light marbling
Aroma
Subtle, slightly herbaceous, not very pronounced
Taste
Fine, delicate milky flavour, very tender, discreet herbaceous notes
Texture
Firm yet tender, fine fibres, melting fat
continuous mother's milk (the foundation of the diet), supplemented with cereals and dry fodder
ewes of the Lacaune breed, crossed with Rouge de l'Ouest or Charolais rams
specialised ovine site in Capdenac (Aveyron), complete traceability
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Since: 1996
Area covered: Aveyron + neighbouring cantons (Cantal, Lot, Tarn, Tarn-et-Garonne)
Key requirements: Indoor rearing in sheep barns 'sous la mère', prolonged maternal suckling + cereal/dry fodder supplement, slaughter age 70–140 days
Since: 1993
Area covered: Aveyron + neighbouring cantons (Cantal, Lot, Tarn, Tarn-et-Garonne)
Key requirements: As above, with reinforced organoleptic inspection and selection
Association
Family-run
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