agnellone / castrato
French translation: agneau (broutard) / mouton
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| 09:57 Apr 7, 2008 |
| Italian to French translations [PRO] Cooking / Culinary | |||||||
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|  Selected response from: Agnès Levillayer Italy Local time: 03:41 | ||||||
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| 4 | agneau (broutard) / mouton |
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| 3 | agneau châtré |
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Answers
14 mins confidence: 
agneau châtré Explanation: ---- Reference: http://iate.europa.eu/iatediff/FindTermsByLilId.do?lilId=125... |
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Notes to answerer
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5 hrs confidence:
agneau (broutard) / mouton Explanation: 1) abbacchio o agnello leggero: ha un mese di vita ed e' alimentato con latte materno. Ha valore nutritivo inferiore all'agnellone per il minor contenuto percentuale di proteine. Lo spezzato ha una percentuale di scarto del 60%, il coscio del 35%. Rappresenta il 70% delle carni ovine consumate. 2) agnellone o agnello bianco o pesante: ha 3-4 mesi di vita. Meno costoso e piu' nutritivo dell'abbacchio. Lo spezzato ha una percentuale di scarto del 50%, il coscio del 30%. 3) agnello adulto o castrato: ha piu' proteine e grassi dei due precedenti. http://www.sottocoperta.net/news/cucina/1114/pasqua-abbacchi... En boucherie, on distingue trois types d'agneau : - L'agneau de lait ou "agnelet", tué vers 40 jours (6 semaines), pesant 12 à 15 kg environ. Sa chair est fade, mais tendre. - L'agneau blanc ou "laiton" abattu à 3 et 4 mois, pesant environ 20 kg, sa chair est rose foncé, elle est tendre. - L'agneau gris ou "broutart" abattu vers le 6ème mois, pesant 35 kg environ. Sa chair est ferme et d'un goût plus fort. http://www.supertoinette.com/fiches_recettes/fiche_agneau.ht... L'agneau est un ovin de moins de 300 jours. Après ce délai, il devient mouton. |
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