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Food Flavour DNA

Nutritional Values

🔥890kcal
💪52gProtein
🌾—Carbs
🥑78gFat
🌿—Fibre
⚖️300 gServing

* Per serving · 300 g. May vary.

Pauillac Lamb

How to order / say it
Say it Agneau de Pauillac — [ahn-YOH duh poh-YAK]
Order I'd like the Pauillac Lamb, please.
Locally Je voudrais l'agneau de Pauillac, s'il vous plaît.
Say locally

A tender and flavorful young lamb delicacy unique to the Bordeaux region.

Why try it?

This dish encapsulates the pastoral beauty of Bordeaux, where the lambs are raised near the vineyards, imparting a unique taste profile. Savoring it connects you with the region's commitment to quality and tradition.

How it tastes

Pauillac Lamb is known for its subtle, delicate flavor, enhanced by herbs and slow roasting. Its texture is tender yet firm, with a rich aroma that hints at the herbs and the environment it grazed upon.

Origin & History — first documented: 1850

Pauillac Lamb originates from the Médoc region of Bordeaux. For centuries, these lambs have grazed on the luscious grasses near the vineyards, believed to impart unique flavors. It's become a hallmark of Bordeaux's culinary identity since the 19th century.

Recipe

Ingredients

  • 🥩 600 g Pauillac lamb
  • 🧄 2 cloves Garlic
  • 🌿 2 sprigs Rosemary
  • 🌿 1 teaspoon Thyme
  • 🫒 3 tablespoons Olive oil
  • 🧂 1 teaspoon Salt
  • 🧂 1/2 teaspoon Pepper

Method

  1. 1 Preheat oven to 180°C (350°F).
  2. 2 Rub the lamb with olive oil, rosemary, thyme, salt, and pepper.
  3. 3 Place in a roasting pan and roast for 25–30 minutes or until desired doneness.
  4. 4 Remove from oven, let rest for 5 minutes before carving and serving.

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All Europe recipes — France — Bordeaux — Pauillac Lamb
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