©Harbour - salt meadow - Pointe d'Agon|Aymeric Picot

Spring is the season !

All about salt-meadow lamb

In season for spring: all you need to know about salt-meadow lamb

Agneau de pré-salé (salt-meadow lamb) is an exceptional meat that draws its particularity from the traditional rearing practices practiced in certain coastal regions of France and the United Kingdom, and particularly here in Coutances mer et bocage. The lambs are raised on natural salt pastures by the sea, giving them a unique flavor and incomparable tenderness. This top-quality lamb meat is prized by gourmets and chefs alike for its tender texture, low fat content and subtle sea-salt taste. However, the production of salt-meadow lamb is limited and reserved for local breeders who practice artisanal, environmentally-friendly farming.

In this article, we’ll explore the definition, practices and rearing times of salt-meadow lamb.

©harbor of regneville sheep of pre salés|teddy bear

©Havre Regnéville-sur-Mer salt-meadow sheep ©Coutances Tourisme

Where can you find salt-meadow lamb?

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.

©Salt meadow harbor of the point of Agon|Aymeric Picot

©pré salé pointe d'agon havre|Aymeric Picot

Rearing period and duration?

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.

Where to find / taste

salt-meadow lamb

in Coutances mer et bocage?

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)