Pauillac lambs are light in weight and drink only mother's milk, and no other food whatsoever, for 60 days. Their flesh is slightly pinkish white, very tender, and rich. Their special flavor comes from the grass they eat, with an inimitable taste, reminiscent of filberts. You can tell the quality by the roundness of the kidneys, which must be plump and fleshy, and by the firmness of the layer of fat that surrounds them. The right kidney is said to be always much better protected than the left one..... This is meat for a celebration, for a luxurious meal that has nothing in common with 100 day-old lamb, (in fact, young sheep) which is heavier, and fed with industrial by-products, grain, grass, and roots, as well as its mother's milk.

Thierry Marx cooks each cut (tenderloin, shoulder, chops, forcemeat) differently: grilled, confit, roasted, steamed. It is important to preserve all of this product's refined flavour by cooking it with as much care as possible. It is indeed a choice product, fit for a king. Issuing from the Gironde, like the great wines of the region, it demands exceptional treatment. The perfect dish for a special occasion, Pauillac lamb is impatiently awaiting its own reserved label of origin.