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Milk-fed lamb, tender sheep

A young lamb exclusively fed with the maternal milk, the milk-fed lamb only grew up in the sheepfold. Its meat is particularly tender since it's taken before its weaning.

If the lamb is present throughout the year, the milk-fed lamb is on the other hand seasonal. It is a product of the end of winter - early spring, when the ewes stay in the warm atmosphere of the sheepfold. The peak of the season is from February to April and to Easter, when the Paschal lamb is served.

Frédéric Vardon likes to cook and work this tender and fragile meat of the milk-fed lamb, and nothing could be better for him to serve it with spring vegetables.