lamb meat

In French cuisine, 'agneau' refers to the meat of young sheep, typically considered tender and flavorful. It is often prepared in various traditional dishes such as 'gigot d'agneau' (leg of lamb) or 'côtelettes d'agneau' (lamb chops), and it is commonly enjoyed during festive occasions and meals. The term is also used in culinary contexts to denote specific cuts, preparation methods, and regional specialties.