Feast of the lamb

Médoc specialty, Pauillac lamb is renowned for its fine flesh. His farming method dates from the eighteenth century. Today, the exact definition of Pauillac lamb, Label Rouge since 1999, is the lamb raised in sheep, shot weaned at the age of 75 days and a maximum carcass weight from 11 to 15 kg .dropoff window The festival, which takes place in the streets,

On the quays of Pauillac and in the gardens of the Maison du Vin, reveals a sheepfold, the sheepdog demonstrations and transhumance in the city. Not forgetting the tasting of Pauillac lamb will be cooked on site in all its forms.

You will enjoy the various activities offered on that occasion; gourmand, flea market.