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You are here: Home / Meat / Sheep / Lamb / Agneau de Boucherie

Agneau de Boucherie

Agneau de Boucherie is a French term meaning “butcher-shop lamb.”

There are however, several different definitions of it.

It can be “agneau de lait”, “agneau d’herbe”, or “agneau de Bergerie.”

Some people exclude “agneau de lait”; some people specify that the lamb must have spent 60 days with its mother.

This page first published: Mar 23, 2006 · Updated: Jun 11, 2018.

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