Agneau

Agneau is the meat of a young sheep (Ovis aries), generally aged less than one year. In culinary contexts, it is synonymous with lamb and is distinct from mutton, which comes from older sheep. The term is used in French and in other culinary traditions to refer to tender, light-flavored sheep meat.

Most commercial lamb is raised for meat and slaughtered before reaching one year of age. Production systems vary by region, with pasture-based farming common in Europe and New Zealand, and mixed systems elsewhere. Milk-fed varieties, sometimes marketed as agneau de lait, are typically younger and prized for tenderness and delicate flavor.

Common cuts include the leg (gigot), shoulder (épaule), rack (carré), and loin or fillet (noix). Cooking methods range from roast and grill to braise, with seasonings such as garlic, rosemary, and thyme. Dishes such as roast leg of lamb and navarin (a lamb stew) are traditional in several cuisines.

In French cuisine, agneau features prominently in festive dishes and is often paired with herbs like garlic, rosemary, and thyme. In Middle Eastern and Mediterranean cooking, lamb is used in stews, grilled kebabs, and variations of moussaka, reflecting regional flavor profiles and ingredients.

Nutritionally, lamb meat is a good source of high-quality protein and minerals, including iron, zinc, and vitamin B12. Fat content varies by cut and feeding; leaner legs and loins are common choices for those seeking lower fat.

Etymology: agneau derives from Old French agneau, from Latin agnus meaning lamb.