Agneau

Practically every region of France has its own special way of cooking the lambs that frolic in the meadows or graze on the hillsides.

From the picturesque town of Le Puy, in the central plateau region close to the headwaters of the Loire River, we learn that the Auvergne homemaker slips bits of garlic under the skin of lamb and then cooks it.

In the hilly country facing the Pyrénées, the swashbuckling Gascons contentedly herd their sheep and patiently wait for the day when they can enjoy the heartiest of dishes, stuffed shoulder of lamb.