The salt meadow lamb

Lamb of grass, feeds on the iodized salt plant and the grasslands of the bay of the Somme, giving his meat a flavor and texture ... very appreciated by gourmets!

In the bay of the Somme, the breeding of salt meadow lamb is done by professionals who continue to the present day using techniques used in antiquity.

The animals will not graze until the winter period (December 1st to March 15)

From April to November, 4 shepherds lead 7000 lambs and goats to the pasture located at the background of the bay, which have been gained from the sea, thanks to the construction of dams.