Agneau du Périgord is fresh lamb meat from lambs slaughtered between 80 and 180 days of age, and weighing between 15 and 21 kilograms. They are born and reared in the Dordogne, Corréze, Lot and Lot et Garonne regions in France.

The animals feed on their mother's milk for at least 60 days after which they are fed on grains and local fodder. As a result of their rearing and feeding, the meat has a balanced, delicate taste that is not too strong, a light pink color, and a thin coverage of white, firm, high-quality fat that produces melt-in-the-mouth qualities of the meat. 

Agneau de Lait des Pyrénées are milk-fed lambs of Manech Red head, Manech Black head and Basque-Béarnaise breeds raised in the French region of Pyrénées Atlantiques. As the name suggests, the lambs feed exclusively on their mother's milk which results in their meat being succulent, delicate, extremely tender and with a low-grain texture.

Because the lambs are slaughtered at a young age when they are no more than 45 days old, the flavors are less pronounced than in meat from older lambs, and the fat coverage is somewhat higher. The meat of Pyrénées lambs is traditionally enjoyed for Easter and Christmas festivities, prepared either roasted or as grilled lamb chops.

Agneau de Pauillac is fresh lamb that is light and appetising in color and well marbled with white firm fat. The animals are grown, reared and slaughtered in the French region of Gironde, known for its wine and tree growing. For the slaughter, the lambs must not be over 75 days old, and should weigh between 11 and 15 kilograms.

They feed mostly on milk, cereals and nitrogen supplement, providing tasty, milk-gorged meat. The meat has a long-standing tradition and high reputation; it was even on the menu of a British King in 1903, at a dinner arranged by President Loubet. The taste of the meat is rich and tender, and the kidneys are round and enveloped by a firm layer of fat. 

Agneau du Poitou-Charentes is fresh meat from lambs that are less than 10 months old when slaughtered, born and raised in the semi-open-air in the Poitou-Charentes region in France. When slaughtered, the lambs weigh between 14 and 22 kilograms, their meat is light in color, well marbled with light, firm fat.

The lambs feed on milk, and grass, depending on its availability during the seasons, and only the best meat is selected by visual and tactile inspection after the slaughter. The animals are known for their well-developed legs and stocky build, with fine bones and delicate, tasty meat with an appetizing color.