Here, you receive the lamb as a whole or half carcass

A half or whole lamb, which you then butcher exactly as you wish.

You decide for yourself:

• how to prepare the legs of lamb;
• whether to keep the shoulders whole or bone them out;
• how you trim and carve the racks;
• how you wish to prepare the saddle;
• the size of the cuts for slow cooking and braising;
• what you set aside for mincing or further preparation.

That is the essence of this option:

you have total freedom over every cut.

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This option is designed for you if…

You know how to butcher a carcass.

You have the necessary space and butchery equipment.

It is also the presentation naturally favoured by professional kitchens.

If, on the other hand, you prefer to receive the legs, shoulders, racks, neck, minced lamb and merguez already butchered and vacuum-packed individually, choose our oven-ready selection instead.

Discover our oven-ready Agneau des Truffières

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€33/kg or €53/kg: the same lamb, two ways to order

The lamb is identical.

What differs is what happens next.

At €33/kg, as a whole or half carcass

You handle:

• the butchery;
• the trimming;
• any boning out;
• the portioning;
• any mincing or preparations you wish to make;
• the packaging and storage of each cut.

At €53/kg, oven-ready

Louis-Dominique carries out this preparation at the Domaine.

He butchers, trims, bones selected cuts, prepares lightly seasoned minced lamb and merguez sausages, then vacuum-packs each piece individually.

This difference in preparation is what distinguishes the two offerings.

In carcass form, you retain full control over preparation and total freedom over each cut.

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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.

Our daughter Camille moves them throughout the season across more than 20 hectares of the Domaine, through plots planted with truffle oaks, vines and heritage 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.

In addition to these areas, 5 hectares of woodland across the Domaine are now part of their pastures.

During the heat of summer, they find shade under the trees as well as diverse woodland grazing.

Week after week, they graze across these biodiverse plots and the Domaine’s woodland.

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

Discover the full story of Agneau des Truffières

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They do not all mature at the same time

Not all lambs develop at the same pace.

Over the weeks, we carefully select the lambs that have reached the exact weight and natural finish we look for.

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

This is why we prepare our Agneaux des Truffières gradually throughout the season rather than processing the entire flock at once.

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Half lamb or whole lamb?

Half lamb carcass

For those who wish to butcher a side of lamb and have access to all the primary cuts.

Carcass weight: approximately 8.5 kg.

Whole carcass lamb

For those who wish to have the entire animal and decide freely on each cut.

This option allows you to prepare the whole saddle, keep large cuts intact, or arrange the butchery entirely around your cooking.

Carcass weight: approximately 17 kg.

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Delivery and storage

Your Agneau des Truffières is shipped via Chronofresh between 2 and 4°C.

The half lamb: the carcass is first split down the backbone. The half-carcass is then cut at the thirteenth rib to separate the forequarter from the hindquarter.

The whole lamb: it is simply cut at the thirteenth rib to separate the forequarter from the hindquarter.

Carcasses are delivered without the head or offal.

Upon delivery, keep your lamb refrigerated between 0 and 4°C. The carcass will keep for up to 7 days from delivery.

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The season’s final lambs will be prepared in early November

Our Agneaux des Truffières are prepared week by week throughout the season.