All year round, farmers in the Bay of Mont-Saint-Michel take great care with their flocks of ewes. The animals frolic in the “herbus”, meadows regularly covered by the sea, which gives its name to salt meadow lamb and gives the meat its unique taste.
Salt meadow lamb has a particular taste and texture because it is reared to the rhythm of the tides in the Bay of Mont-Saint-Michel. The ewes and their young graze peacefully in these grasslands, where plants capable of withstanding salt grow and form a unique and original meal for herbivores.
The meagre vegetation of these pastures forces the flocks to walk a lot in order to find their daily ration. This is why their meat is tender and their fat firm.
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