Agneau du Quercy

Agneau du Quercy is a PGI covering lamb carcasses produced in the natural region of Quercy, centred on the Department of Lot and adjoining cantons. The designation requires use of the local Caussenade du Lot breed, rearing on the dry and arid Causses du Quercy, and feeding on mother's milk for at least 70 days. Each carcass leaving a slaughterhouse is accompanied by a certificate of origin.

About this designation

Agneau du Quercy was registered as a PGI on 21 June 1996 under file number PGI-FR-0185, with eAmbrosia identifier EUGI00000013201. The designation covers lamb carcasses slaughtered between 90 and 180 days of age, produced within the geographical area defined as the Department of Lot and adjoining cantons, excluding Cantal, together with Sarlat in the Dordogne, collectively constituting the natural region of Quercy. The specification mandates use of the Caussenade du Lot, a local breed that originates from this area and is described as well-adapted to the dry and arid conditions of the Causses du Quercy. Lambs must be fed on mother's milk for at least 70 days. The production method is farm rearing. Individual lambs are identified by a tag recorded in stock-raising documents, and certificates of delivery to a slaughterhouse are required. Each carcass leaving a slaughterhouse must be accompanied by a certificate of origin. The link to geographical origin rests on both the specific conditions of the Causses du Quercy and the established reputation of Quercy lamb in Paris and south-west France. The applicant group is the Association des Eleveurs d'Agneau Fermiers du Lot, based in Cahors. The control body is Arqualim, located in Castanet Tolosan Cedex.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 21 June 1996 under file number PGI-FR-0185 (eAmbrosia identifier EUGI00000013201).
• The specification permits only the Caussenade du Lot, a local breed originating from the Quercy region.
• Lambs must be fed on mother's milk for at least 70 days and are slaughtered between 90 and 180 days of age.
• Each carcass leaving a slaughterhouse must be accompanied by a certificate of origin; individual lambs are identified by a recorded tag.

Tasting notes

Quercy lamb IGP from Lot-Tarn-et-Garonne. Causses-region lamb with distinctive grass-fed flavor.

HoReCa use

South-west regional preparations; pairs with Cahors and Madiran.

Packaging

• Same as other lamb IGPs

Seasonality