One of the essential elements that contribute to the quality of French lamb is its diet. French lambs are primarily fed with maternal milk and graze in natural pastures that offer a considerable variety of vegetation, allowing lambs to develop subtle and complex flavors.

Another significant factor is the expertise of French farmers. Over generations, they have gained in-depth knowledge of raising lambs, based on traditional methods passed down from one generation to the next. They ensure the animals’ natural growth cycles are respected, giving them the necessary time to develop fully. This approach results in more tender and flavorful meat.