Le carré d’agneau

There are conflicting traditions about the preparation of lamb for the table. In former times, the country-people considered it relatively lacking in taste (fade). The bourgeoisie, however, valued it highly, and the contrast is evident today in the fairly high price of the meat. Furthermore, sheep were primarily raised for their wool and, above all, their milk which was made into cheese and sent to Roquefort for maturing. Nowadays cheese from brebis (as the ewes are cal