The age and weight when sold to market will vary by breed, and by regional preference. It can range from between 4 to 10 months old (between 150 and 300 days), and from 17 to 20 pounds (8 to 9 kg) when sent to slaughter (some farmers raise lambs weighing between 44 to 66 pounds / 20 and 30 kg.)
It is considered better-coloured and better-tasting meat than “agneau de bergerie.” It will be a bit fattier, though, with firm, grey fat — thus another French name for it, “Agneau gris.”
Those who don’t like a “mutton” taste say the taste comes dangerously close.
The lambs come to market between September and December in France.
One of its other French names, “Agneau du broutard”, is also spelled “Agneau du broutart”. It comes from the French verb “brouter”, which means “to graze”.