The sheep breeds used in producing the lamb can be Manech tête rousse, Manech tête noire or Bascobéarnaise. The mother sheep spend at least 8 months a year at pasture.
The lamb is exclusively fed by its mother, then slaughtered at an age of 45 days maximum, weighing around 35 pounds (16kg.)
The meat will tender, pale pink, and have a very small amount of fat.
The meat sold must be traceable back to the animal and farm via buckles attached to the lambs 3 days after their birth.
An association of producers, called the “Association régionale des éleveurs ovins viande et lait d’Aquitaine” (AREOVLA) and headquartered in Bordeaux, have applied for a PGI status.
Means “Pyrénées milk lamb.”