Quercy lamb, which hasPGI (Protected Geographical Indication) status, is descended from a rustic, long-legged breed, quite able to tolerate the heat, and is milk-fed naturally for a minimum of 70 days. This animal is only reared in Lot and certain adjacent cantons of Corrèze, Aveyron, Tarn-et-Garonne, Lot-et-Garonne, and the Sarlat district. In general, Quercy lamb is slaughtered at Gramatat the age of 60 to 150 days, and it must weigh between 12 and 21 kg.
Valued for its subtle-tasting, tender meat, Quercy lamb was already renowned for its flavour in 1770. This pinkish meat with very white fat even has a Red Label (Label Rouge).It can be eaten grilled on a barbecue, or cooked in the oven, and is usually accompanied by a little local wine.
Every year in August, the village of Cressensac holds a festival to celebrate Quercy lamb, where locals and tourists alike have a chance to try this famous meat.