the butcher, the baker, the candlestick maker

Suzanne seems to be handling her introduction to meat well, so I figured it was time to introduce something heartier than chicken and fish. I decided to make lamb stew for the family. Since it's my morning off, I had time to go to the local butcher where I know I'll get good quality and maybe even find some free range meat.

I say to Monsieur Fourchon, my boucher, "I want to buy some viande for my baby. I'd like to make a stew - I was thinking lamb." He asks if she's had any meat before. I say no, since fish and poultry aren't meat, right?

"Oh no, Madame, you must never start with lamb, it's too strong." What's wrong with lamb, I'm thinking? Isn't it better to start with something that has taste? "You must give her white meat," he says (all the while slicing a tiny slice of meat for me). "But chacun fait comme il veut."

He weighs and wraps the miniscule piece of meat he's cut and looks at me, waiting for me to say something. I say, "well I'd like some for the rest of the family too."

Monsieur Fourchon asks if I want lamb or veal. I'm a little thrown off since no one mentioned veal. But then realize that I've been railroaded by my boucher. He wouldn't sell me lamb for the baby. And since when is veal white meat? Isn't it cow and isn't cow red meat?

Anyway, I did learn that poultry is viande, veal is white meat and that my boucher is looking out for the culinary interests of my daughter. Now I just need to figure out what to do with the lamb I bought, since I've never made lamb stew before.