Meat
Lacaune
B tier
Lacaune sheep from southern France are primarily a dairy breed—the milk behind Roquefort cheese—but cull ewes and surplus lambs still enter the meat chain. Selection for udder and milk yield produced a medium-framed white animal adapted to Causses plateau grazing and indoor winter systems. Lacaune lamb is lighter and milder than terminal-sired meat breeds, suited to delicate sautés, brochettes, and young spring dishes. Dairy-system lambs can be lean; careful finishing improves juiciness. Adult cull meat is better for long braises and charcuterie-style preparations than premium steaks.
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Sheep of the Lacaune region supplied milk for blue cheese maturation in the Roquefort caves.
Breed organisation and milk-recording schemes intensified dairy selection.
Genetic improvement programmes raised yields while maintaining dual use of surplus lambs.
Roquefort PDO rules continued to anchor Lacaune flocks, with meat as a secondary product stream.