Agneau du Bourbonnais (Bourbonnais lamb)
Geographical area : Department of Allier and adjacent cantons in the Departments of Creuse, Saône et Loire, Cher and Nièvre.
Evidence of origin : Evidence of origin is based on an identification of the animals contained in stockrearing documents and in documents relating to consignment to the slaughterhouse.
Acquisition : The lambs are preferably raised at foot without having undergone weaning. Feeding is based on natural fodder, mainly meadow grass. The duration of rearing is 90 to 210 days.
Link : The link with geographical origin is based on
(2) A reputation enjoyed by the product on account of its organoleptic qualities and this is particularly high among local restaurants.
Background : The sheep was reared for its wool in the 18th century. Rearing has gradually orientated towards the production of slaughter lambs.
Reference: The European Commission
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