The age and weight when sold to market will vary by breed, and by regional preference. It can range from between 3 and 10 months old when sent to slaughter, and 33 to 55 pounds (15 to 25 kg.)
It has light rosy-coloured meat, darker than “Agneau du lait” but lighter than “Agneau d’herbe.” It has firm, white fat, thus it’s other French name, “Agneau blanc.”
It has a milder taste than “agneau d’herbe.”
It is sold year round.