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Label Rouge — PGI — Auvergne
Suckled at the teat across bocage pastures — fine, pale-pink meat and the rustic flavour of classic Bourbonnais.
Lamb from Auvergne, PGI (IGP) since 1996.
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The Bourbonnais is a grassland region that corresponds essentially to the département of Allier and a few neighbouring cantons. Lambs there are reared outdoors using the traditional method known as 'sous la mère', on rich pastures with varied flora, taking advantage of the hedgerows and undergrowth of the bocage. The authorised breeds — Charollais, Île-de-France, Texel, Suffolk, Charmoise and their crosses — are selected for their meat qualities. In the 18th century, sheep farming in the region was mainly geared towards wool production; it then gradually shifted towards meat lamb, an evolution that today structures the entire PGI sector.
Since 1990, Agneau du Bourbonnais has held the Label Rouge; PGI status complemented this recognition in 1996. The specifications require exclusive maternal suckling for at least 60 days, slaughter between 90 and 210 days of age, a total ban on hormones and anabolics, and turning out to pasture encouraged as soon as weather conditions allow.
Appearance
Red meat, neither too fatty nor too lean, surrounded by a thin layer of firm white fat.
Aroma
Subtle aroma, consistent with a diet of natural grazing.
Flavour
The perfect intermediate between red and white meat — a balanced flavour, with neither too much fat nor too much lean.
Texture
Tender, underpinned by the youth of the animal (slaughtered between 90 and 210 days).
Authorised breeds: Charollais, Île-de-France, Texel, Suffolk, Charmoise and their crosses.
Lambs are born and reared on the same farm, with no transfer between holdings.
Minimum 60 days at the teat, suckled by the dam; slaughter between 90 and 210 days of age.
In the sector's sole approved slaughterhouse, with traceability monitored by the certification body.
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Cooking: Cutlets pink/rare (2 min/side), shoulder slowly braised at 160°C for 90 min. Core temperature: 60°C (rare).
Accompaniments: Turnips, heritage carrots, flageolets du Limousin. Mild mustard sauce or a simple jus.
Wine pairings: Saint-Pourçain Rouge, Côtes d'Auvergne, young Côtes du Forez.
Since: 1990
Area covered: Allier + neighbouring cantons (Creuse, Saône-et-Loire, Cher, Nièvre)
Key requirements: Birth and rearing on the same farm; exclusive maternal suckling ≥ 60 days; slaughter between 90 and 210 days of age; authorised breeds only; no hormones or anabolics
Since: 1996
Area covered: Allier + neighbouring cantons (Creuse, Saône-et-Loire, Cher, Nièvre)
Key requirements: Birth, rearing and slaughter in the defined geographical area
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