Three sheep are visible in a lush green field. The sky is covered with clouds, creating a calm and serene atmosphere. The sheep appear to be grazing peacefully, with no visible disturbances.
Several sheep are grazing in a green field near a body of water. The sky is partly cloudy with white and blue clouds. The sheep are scattered in the field, some near the water.Salt-meadow lamb can be found in some of France’s seaside regions, notably Normandy and Nord-Pas-de-Calais. The main production areas are the Baie de Somme, the Baie du Mont-Saint-Michel, the Guérande salt marshes and the Baie de l’Aiguillon marshes. But you can also find them at our destination, Coutances mer et bocage, on the Channel coast. Salt-meadow lamb is often marketed directly by local breeders, or sold at local markets and gastronomic fairs. Salt-meadow lamb can also be found in local butchers, restaurants and delicatessens. It is important to note that the production of salt-meadow lamb is limited and of high quality, which can result in somewhat higher prices.
Two sheep are standing in a lush green field. The sky is clear and the sheep appear to be looking into the distance. The field is well-maintained and the sheep look healthy.
A sheep with yellow marks on its ears is standing in a green field. The sky is cloudy and the background shows an expanse of green grass.The rearing period for salt-meadow lambs varies according to the practices of each breeder and the weather conditions in the region. In general, lambs are raised on salt meadows from March or April through to autumn. The rearing period for salt-meadow lambs is approximately 4 to 6 months, depending on the breed of lamb, the quality of the pastures and the rearing methods used by the breeder. Lambs are slaughtered at a weight of 14 to 18 kg, which corresponds to their optimal weight for tender, flavorful meat. It should be noted that the rearing of salt-meadow lamb is an artisanal and environmentally-friendly process, which can vary considerably according to the practices of each breeder and the particularities of the production region.
Depending on the time of year, you may be able to find this meat of exceptional quality and taste in butchers’ shops across the region. If not, here are a few addresses where you can find and taste it: (Non-exhaustive list)
