alt Meadow™ Lamb is like the Wagyu of lamb and must be experienced to be believed. This is entirely different lamb: exquisitely tender in texture and mild in flavor because of a special diet inspired by the pré-salé lamb of Normandy, France. At first glance, you might not be sure that it is lamb because of the rosy color, which is far paler than most lamb you’ve seen. Read on to learn about the diet and care that creates this deliciously unique lamb.
What Makes Salt Meadow Lamb Different
This lamb is inspired by the Agneau de pré-salé from the coastal regions of Mont-Saint Michel in Normandy, where the flood-prone seaside pastures contain distinctly high levels of sodium and iodine.
The French term pré-salé means “salt meadow,” and not “pre-salted.” The lambs raised on these grasses are renowned for their tenderness, as the minerals affect the meat on a cellular level, giving it a fine grain and the ability to retain more moisture.
Our farmers in the Gaspé Penisula of Quebec reproduce this effect with their proprietary process and diet. They raise a unique hybrid of Île de France, a French breed renowned for its tenderness and Arcott Rideau, a Canadian breed noted for its rapid growth rate and natural resistance to disease. The farm is humanely-certified by an independent third-party, and the lambs are provided a stress-free environment, and never given antibiotics or hormones.
After a full 8 weeks on mother’s milk, the lambs are fed a wholesome, foraged and grain diet supplemented with seaweed from Nova Scotia to mimic the nourishment found in the salt marshes of France.
Processed at a maximum of six months of age, as opposed to a year or more for average lamb, then aged for 7 days to develop a rich, nuanced flavor, Salt Meadow Lamb is a unique product that reflects a centuries-old tradition. Make it a part of your cooking and become a part of the long line of cooks who have appreciated the flavor and texture of Salt Meadow Lamb.