View source for Agneau du Bourbonnais (Bourbonnais lamb)

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|title=Agneau du Bourbonnais (Bourbonnais lamb)
|titlemode=replace
|keywords=#lamb #lambs #fat 
|hashtagrev=12032020
|description=Indication Géographique Protégé IGP Agneau du Bourbonnais is the carcass and portions of carcass of French slaughter lambs with a fairly light..
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[[Image:Agneau du Bourbonnais.jpg|300px|thumb|right|Agneau du Bourbonnais]]
'''[[Template:Indication Géographique ProtégéeFr|IGP]] Agneau du Bourbonnais''' is the carcass and portions of carcass of French slaughter [[lambs]] with a fairly light
red [[meat]] and white, firm [[fat]].

'''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 [[lamb]]s 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

(1) A characteristic: outdoor rearing in natural grassland meadows. The [[lamb]]s are fed
with their dams' [[milk]], 'at foot' and browse grass when very young.

(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 [[lamb]]s. 

'''Reference:  [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=66 The European Commission] ''' 

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]

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