You receive lamb ready for your kitchen

Louis-Dominique takes care of the work that demands time and expertise.

He cuts the lamb at the Domaine, trims the pieces, partially bones cuts when needed, prepares the lightly seasoned minced lamb and merguez sausages, and vacuum-packs each cut individually.

You do not receive a single 7 or 14 kg bulk block of meat.

You receive a variety of distinct cuts, ready for your kitchen.

Half a lamb, 7 kg

You will receive:

• 1 trimmed leg of lamb: our recipe for Agneau des Truffières leg of lamb with cumin
• 1 partially boned shoulder: for slow oven confit;
• 5 cutlets: pan-seared, griddled on the plancha, or barbecued
• 1 trimmed rack of lamb (chine bone removed): very simple to cook, pan-seared then finished in the oven.
• 500 g minced lamb, lightly salted at 11 g of salt/kg: Maison Duler meatballs, moussaka, stuffing…
• around 1 kg of ribs (coustelous): griddled on the plancha or roasted for about 25 minutes in the oven
• 1 prepared neck cut: our step-by-step recipe for Agneau des Truffières navarin
• 500 g house-made merguez sausages, seasoned with Espelette pepper and estate herbs: pan-seared, barbecued, or cooked over an open fire

For two people, this provides around 17 distinct meals, depending on your appetite and gatherings with family or friends.

Whole lamb, 14 kg

You will receive:

• 2 trimmed legs of lamb: our recipe for leg of lamb with cumin
• 2 partially boned shoulders ready to cook
• 10 cutlets, in 2 packs of 5: pan-seared, griddled on the plancha, or barbecued
• 2 trimmed racks of lamb, very simple to cook
• 1 kg minced lamb, lightly salted at 11 g of salt/kg, in 2 packs of 500 g: Maison Duler meatballs, moussaka, stuffing...
• around 2 kg of ribs (coustelous)
• 1 prepared neck cut: our slow-simmered Agneau des Truffières navarin
• 1 kg house-made merguez sausages, seasoned with Espelette pepper and estate herbs, in 2 packs of 500 g
• 1 selle entière ficelée à l'arrêté ( mode de cuisson ci-dessous)

With the whole lamb, you also receive the whole saddle.

Louis-Dominique bones, trims, rolls, and individually ties it, just as we prepare it for our restaurant.

Each string is tied with its own individual knot, keeping the roast perfectly shaped throughout cooking.

When serving, simply slice the saddle between the strings and remove only the string encircling the carved slice. The rest of the saddle remains intact and holds its shape.

Pour la cuire : colorez-la à la poêle sur toutes ses faces, puis terminez la cuisson au four, 10 à 15 minutes à 180 °, en fonction de la taille de la selle. Elle doit rester rosé à cœur.

This is not the same meal 17 times over

That is precisely what makes it exceptional.

A single lamb offers a diverse palette of tastes, textures, and cooking techniques.

The rack bears no resemblance to the neck.

The shoulder is enjoyed entirely differently from the ribs.

The leg offers yet another distinct culinary experience.

Meanwhile, the lightly seasoned minced meat and merguez sausages make simple, effortless meals on days when you prefer not to spend hours in the kitchen.

One evening, you can quickly sear the rack.

On Sunday, you roast a shoulder.

Another day, you let the neck simmer gently in a Dutch oven.

You roast the ribs in the oven or grill them over an open fire.

The merguez? A few minutes in the pan.

With the lightly seasoned minced lamb, you make meatballs, a stuffing, a moussaka, or simply a quick pan-fry.

And the leg of lamb, you keep for a Sunday when the children visit, or for friends you wish to treat.

A single lamb. But certainly not the same meal seventeen times.

And what if you do not know how to cook lamb?

You do not need to know twenty recipes.

A fine cut often requires far less cooking than a mediocre one.

The rack: quick cooking.

The shoulder: the oven and time.

The neck: a stew pot.

The ribs: the oven or the grill.

The merguez: a few minutes over heat.

For the rest, salt, proper cooking, and sometimes a little patience already go a long way.

No need for complicated sauces or restaurant-style plating to delight your family or impress your friends.

"In a word, a delight. Meltingly tender meat, with exquisite subtlety and delicate flavours. Savoring this leg of lamb almost ‘religiously’ over Easter weekend will leave us with fond memories of a remarkable culinary moment shared with family. Thank you for introducing us to another world."

Alain P.

Is 7 kg a lot?

If you imagine 7 kg set on the table on the same Sunday, naturally.

But that is not how you receive it.

The cuts are individually portioned and vacuum-packed.

You take out only what you feel like cooking.

A rack for two.

A shoulder for Sunday.

Merguez sausages when the children are home.

A leg of lamb when you entertain.

The rest waits patiently in the refrigerator or freezer.

That is why we prefer to speak of 17 meals for two, rather than "7 kg of lamb."

And at €53/kg, that comes to around €11 of lamb per guest, based on just over 200 g per person.

Treat your loved ones. And have something truly special to surprise your friends.

There are the meals we make simply because it is time to eat.

And there are those where you wish to bring something distinct to the table.

A rack of Agneau des Truffières.

A shoulder straight from the oven.

A leg of lamb when the whole family gathers.

You know where it was born, where it lived, and how it was raised.
And you did not need to spend the entire afternoon in the kitchen to make the meal truly exceptional.

Why "Agneau des Truffières"?

Our young lambs are born at Bertrand's, on a neighboring farm.

We purchase them at weaning, once they no longer depend on their mother's milk.

They then spend the summer and autumn at Domaine de Saint-Géry.

Throughout the season, our daughter Camille moves them across more than 20 hectares of the estate, among our plots interplanted with truffle oaks, vines, and ancient grains.

They graze on grasses and plants in the pastures, nibble leaves from the truffle oaks, and, when a cluster hangs a little too low, the grapes as well.

Added to this today are 5 hectares of woodland distributed across the estate.

During the heat of summer, they find shade to shelter from the sun, as well as a different canopy and undergrowth to explore.

Week after week, they roam these plots interplanted with truffle oaks, vines, and cereals, as well as the estate’s woodlands.

It is this life on the estate that gave Agneau des Truffières its name.

Discover the full story of Agneau des Truffières

Why €53/kg?

Because it is entirely different from buying the whole carcass.

At €33/kg, we can deliver the same Agneau des Truffières as a whole carcass.

The butchering, trimming, boning, portioning, and packaging are then left to you.

At €53/kg, Louis-Dominique cuts, trims, bones where helpful, portions, and also prepares part of the lamb as lightly salted minced meat and merguez sausages.
You receive each cut or preparation individually vacuum-packed.

Simply choose the cut you wish to cook

Prefer to do all the butchering yourself?

Discover the Agneau des Truffières delivered as a whole carcass

“Thank you for bringing back flavours from our childhood, long lost in the ocean of productivity.”
Philippe R.

Delivery and storage

Your lamb is prepared at the Domaine and shipped via Chronofresh, chilled between 2 and 4°C.

Each cut is individually vacuum-packed.

Upon delivery, keep the packs refrigerated until the date indicated on each label. If you wish to keep them longer, you can freeze each cut individually.

This gives you a selection of cuts ready whenever you wish: a rack for two, a shoulder for Sunday, a leg of lamb when entertaining.

Simply take out the cut you need.

The season is open until mid-October

Each week at the Domaine, we prepare the Agneaux des Truffières for current orders.

Not all lambs develop at the same pace.

We select only those that have reached the exact frame and finish we look for.

The others simply continue grazing for a few more days or weeks.

You can choose a half lamb or a whole lamb.