Why choose this lamb?

Are you looking for meat that will surprise your friends?
That recalls the clean, honest flavours of your childhood, far from standardised products?

Lamb that does not taste of industrial feed, but of the scent of herbs from the causse.

Right here.

“Thank you for restoring the tastes of our childhood, lost forever in an ocean of productivity.”

Philippe R.

"In a word, a delight. Meltingly tender meat, with fine and delicate flavours. This leg of lamb, enjoyed almost 'religiously' over the Easter weekend, will remain a memory of a great culinary moment shared with family. Thank you for allowing us to discover another world."

Alain P.

Hardy, a wanderer, built for the mountains, this lamb is perfectly adapted to our truffle orchards in the Quercy.

Beneath the oaks and staked vines, it develops marbled, juicy meat with a delicate flavour.

Our lambs spend the summer in the truffle orchards.
They graze freely day and night:

• leaves from truffle oaks,
• wild herbs and flowers,
• vine shoots and grapes,
• a few organic grains from the estate,
• pure water from the Source aux Loups.

Never any industrial feed. Certified Organic.
Every day, our daughter Camille moves the fences to practice Dynamic Rotational Grazing: fresh grass and guaranteed well-being.

Result: a wholesome, digestible meat, unlike anything you have tasted elsewhere.
A meat of rare quality, which can also be frozen to enjoy later.

“You are the 'haute couture' of French gastronomy; your prices, higher than the competition, are justified by unparalleled quality. All your products are superb.”

Jean-Claude C.

Delivery and storage

Imagine the pleasure of serving a lamb that even some chefs struggle to source.
A product that tells a story.
Your own story as an enlightened gourmet, able to recognize true integrity.

Delivered pre-cut in vacuum-sealed packaging.

• Cut by Louis-Dominique, designed to simplify your cooking.
• Shipped via refrigerated transport (Chronofresh, 2 to 4°C).
• 24h delivery throughout France.
• Storage: 8 to 10 days in the refrigerator or several months in the freezer.

True convenience for you

Each cut is prepared as we would for ourselves: ready to be cooked effortlessly. A leg of lamb for festive meals, coustelous for grilling on the plancha with friends, a neck ready for a navarin stew.
You save time without compromising on substance.

Available formats

Whole lamb 14 kg (for 4 people) :

• 2 trimmed legs of lamb
• 2 partially boned shoulders
• 1 saddle for roasting
• 2 chine-off racks
• Approx. 1 kg of ground lamb in two 500g packs (for burgers, spiced meatballs, bolognese sauce, moussaka, ...)
• Approx. 2 kg of coustelous (for grilling on the plancha or roasting for 25 mins in the oven) .
• 1 prepared neck (with the step-by-step navarin recipe as we make it here)
• 1 kg of house-made merguez with Espelette pepper and herbs from the estate .

Half-lamb 7 kg (for 2 people) :

• 1 trimmed leg of lamb
• 1 partially boned shoulder
• 1 chine-off rack
• Approx. 0.5 kg of ground lamb in two 500g packs (for burgers, spiced meatballs, bolognese sauce, moussaka, ...)
• Approx. 1 kg of coustelous (for grilling on the plancha or roasting for 25 min in the oven) .
• 1 prepared neck (with the step-by-step navarin recipe as we make it here)
• 500 g of house-made merguez with Espelette pepper and herbs from the estate.

Availability

• Approximately 10 lambs each week from early September to the end of October.
  
• No industrial batches slaughtered all at once. Each animal follows its own rhythm.
  
• Reservations on a first-come, first-served basis.
  
• Please note: the flock is limited to 80 lambs, some of which will remain at the estate for our restaurant.
  

⚠️ Reservations are filling up fast: each week, the available parcels are quickly snapped up.

To ensure you don’t miss out, reserve yours today.

Already ordered by:

• Les Prés d’Eugénie***,
• Le Plaza Athénée (Paris),
• La Barbacane (Carcassonne)…
  

"The lamb has arrived. It is a pure delight.
Thank you again for your talent and your perseverance in crafting such excellent products."

Olivier D.

Frequently asked questions

• What breed is the Truffle Orchard Lamb?

I chose to raise Castillonnais lamb, a local breed from the Ariège Pyrenees known for being hardy and well-suited to grazing in truffle orchards.

• How are the lambs raised?

The lambs graze freely day and night across several hectares of interplanted truffle orchards and vineyards.

• What are they fed?

They eat the low-hanging leaves of the truffle oaks, vine leaves, low-lying grape clusters, and grass that is always fresh thanks to Dynamic Rotational Grazing, supplemented by organic cereals from the estate and water from the Source aux Loups. They are never given industrial feed (even organic).

• What are the benefits of Dynamic Rotational Grazing?

Dynamic Rotational Grazing (DRG) is a technique where lambs are moved daily to new paddocks to access fresh grass, preventing overgrazing and allowing the grass to regrow.

This ensures the lambs do not graze where they have left droppings.

This creates a wholesome environment for the lambs and preserves the quality of the soil for truffle growth.

• Why raise lambs in truffle orchards?

I was looking for a way to avoid using a tractor to mow my truffle orchards.

I turned to the wisdom of 19th-century farmers: their flocks of sheep roamed the truffle orchards, and the land rewarded them with truffle harvests of remarkable abundance and quality.

It took nearly 20 years of research to establish pastoralism within the truffle orchards.

• Is 7 or 14 kg too much?

No, each cut is portioned, vacuum-packed, and can be frozen individually.

• What if I don’t know how to cook? And what if I don’t have any recipe ideas?

The product speaks for itself.
If you really need ideas, simply search: how to cook [cut name] (for example: how to cook leg of lamb)

• Is this lamb truly unique?

No other estate raises lambs in truffle orchards, and this breed is found in only a few villages in Southwest France.

• How long can the meat be kept?

The meat is delivered fresh, vacuum-packed, and keeps for 8 to 10 days.

Truffle orchard lamb meat can be frozen to keep for several months.

• What are the sensory benefits?

Marbled, juicy meat, a delicate taste, and a mild scent. Many customers say they are rediscovering the true taste of lamb.

• Are the lambs organic?

Yes, our lambs are raised according to organic farming standards and are certified organic by Bureau Veritas.

• How to order?

On the Maison Duler website or directly from Pascale: 05 65 31 82 51.

And nowhere else.

• How is it shipped?

Via Chronofresh at 2-4°C with full traceability, delivered within 24 hours in France.

Our vision

At Maison Duler, we believe that a great meal begins long before the kitchen: it is born in the soil.
L’Agneau des Truffières is more than just exceptional meat. It is the result of patient family work, where every gesture matters and every season leaves its mark.

We have built this approach over the long term:

• A return to pastoralism. It took nearly twenty years to reintroduce lambs into our truffle orchards as they were in the past. Today, this virtuous circle revives a forgotten practice of the Quercy region, where the animal tends the tree and the tree feeds the animal.
  
• A family endeavour. Every day, Camille moves the fences; Louis-Dominique cuts each piece as if he were cooking for his loved ones, and we bring this vision into our hospitality. Every family member contributes, and our guests sense this truth: “Your estate is magnificent; it is a reflection of who you are” (Sandrine).
  
• Preserving local employment. Here, nothing can be outsourced: from rearing to butchery, from charcuterie to the table, everything happens in Quercy. Each lamb provides tangible support to a community of lives and expertise.
  
• A social and cultural dimension. As one guest wrote: “More than a gastronomic experience, it is also a human and family story” (Emmanuelle). By choosing this lamb, you help to keep alive a rural economy, a collective memory, and an art of living that many thought was lost.
  

In essence, every parcel you receive tells more than a story of taste: it carries within it a culture, a land, and a community.