So as well as the  Label Rouge for veau d’aveyron, there is one for the Agneau d’Allaiton d’Aveyron, lamb raised in traditional ways with its mother (herself fed a special diet) in Aveyron and in fact one of the main farmers has a base in our village  (http://www.allaiton.com).

One of the other big gastronomic treats of this area is everything duck and goose, ranging from confit legs to stuffed neck and the ever contentious foie gras.