Charolais lamb

Cooking

With its tender meat of incomparable flavour, Charolais lamb is recognised as refined dish,
whether as part of a festive meal or in everyday cooking.

The best cuts of lamb

  • source : Institut Charolais
    source : Institut Charolais fermer

Grilled, roasted, or fried, Charolais lamb should be served pink or at most medium. It must never be overcooked.

When overcooked it risks losing its fine quality and can become dry.  For the best flavour it should be served as hot as possible.


A marbled meat of distinctive flavour with significant nutritional qualities.

Whether you eat leg of lamb or lamb cutlets, you will enjoy the best cuts the butcher can offer.

Lamb is an important source of :
 - proteins and essential amino acids 
- iron, particularly important in a well-balanced diet 
- numerous vitamins in the B group, particularly the vitamins PP and B12.

Charolais lamb – use your imagination

Discover our recipes and taste the difference !

  • source : Institut Charolais
    source : Institut Charolais fermer
  • source : Institut Charolais
    source : Institut Charolais fermer




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71120 CHAROLLES
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