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Other Names

French: agneau

A symbol of purity, lambs once grazed throughout Central Asia, from the Middle East to Tibet. Human and animal naturally came into contact with each other. Man became a shepherd. Mild and docile, the lamb followed him from arid land to sources of water. Once an offering to the gods, lamb was sacrificed to Aeolus, Zephyr and other divinities of the winds to ensure safe sailing.

No longer offered up on religions’ altars, suckling lamb now comes to us like a breath of springtime. At the same time, tender new vegetables, herbs and young garlic make their appearance: all perfect accompaniments to spring lamb!

Baeckeofe or Alsatian-Style Lamb
Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg
Lamb Axoa with Espelette Pepper
Jean-Marie Amat, anc. Restaurant Jean-Marie Amat, 1946-2018, France
Lamb Sauté with Fresh Thyme and Garden Vegetables
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Quick Lamb with Chick Peas and Fresh Mint, “Couscous” Style
Jean Bardet, anc. Château Belmont, France
Rack of Lamb en Croûte
Jean-André Charial, Oustau de Baumanière, France
Rack of Lamb with Fennel, Sausage, Bacon and Thyme Flowers
Jacques Chibois, La Bastide Saint-Antoine, France
Saddle of Lamb in Olive Crust
Heinz Winkler, Residenz Heinz Winkler, Allemagne
Saddle of Lamb with Mountain Thyme Jus
Edouard Hitzberger, Hotel Paradies, Suisse /


Photos: New Zealand Lamb Commission, CIV France

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