A typical recipe from Aveyron and Auvergne. It is traditionally cooked for Easter when kids born in February age 3-4 months.

Origins : this product is made with 3-4 month old kid meat. These kids come from small goat breeders in Aveyron.

Tasting tip : this meat is both tender and tasty. It is to be warmed up slowly and served with potatoes or rice.

Composition : kid meat, water, creme fraiche UHT, sorrel, white wine, veal sauce, modified starch, lardoons, mushrooms, scallions, salt, pepper.

Delicatessen : Alain Ginisty

Origin : Sebazac-Concourès, Aveyron (France)

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