The lambs feed on a rich variety of plants and minerals growing in the salt marshes, which give the meat a superb flavour. As I don't eat red meat I dined here with my husband and we both enjoyed our food .I had a menu with soup ,fish and desert ,my husband only had fish.I can't understand why it is considered a bad restaurant ,though it has no charm being almost a motel,food is ok yet expensive as most places in Mt St Michel. That’s why they raise such tasty lamb with humane methods, on open pastures, eating only grass. In France, it has to be aged at least 3 days after slaughter before being sold on to butchers. Its a very large restaurant and it wasn't near full as we were there off season in February but we enjoyed it a lot! 516 photos. 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. In fact it’s so highly thought of that pré-salé lamb from the Baie de Somme has received a coveted French AOC label, which officially establishes strict conditions and rules that producers are obliged to follow. 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. The Welsh often serve it with laverbread too. Price range: $0 - $50 . This site uses Akismet to reduce spam. Tried and tested: salt marsh lamb. Connect with us on social media to share your cooking adventures. ‘Physically [James Beard] was the connoisseur’s connoisseur. Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Reddit (Opens in new window), Click to email this to a friend (Opens in new window), Easy Baking Project: Duck Fat Focaccia Bread, Your Best Chance to Watch Sacred Cow: The Case for (Better) Meat, How to Bake Your Best with Duck Fat and Truffle Butter, Watch Chef Douglass Williams Make the Perfect Turkey Breast, Here Are 7 Great Turkey-Free Alternatives for Thanksgiving Dinner, 8 Ways to Make a Smaller Thanksgiving Special this Year. Salt Meadow is unlike any other lamb you have tasted and can be simply roasted with little adornment to best enjoy the exquisite texture and flavor. Tél. 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. The service was good. Post was not sent - check your email addresses! This bone-in leg is perfect for any gathering, be it a holiday or weekend dinner. Our exclusive Salt Meadow Lamb is exceptionally tender and mild, rosy in color and exquisitely flavored. Tender and mild, lamb meat is leaner than beef and packed with nutrients. 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! The lambs can also eat samphires and sea kale. Our farmers in the Gaspé Penisula of Quebec reproduce this effect with their proprietary process and diet. We are committed to free-range, natural production, sustainable and humane farming practices and no use of antibiotics or hormones. It’s the distinctive flavour and meltingly tender texture, which make it significantly different from mountain lamb. : 03 44 67 37 37, Monday, Wednesday, Thursday, Friday and Saturday: 9.30 am to 12.30 am - 1.30 pm to 5.30 pm, Sunday (  from May to September) 10.30 am to 1 pm - 2.30 pm to 5 pm, Download file The theory is that the sodium and iodine render the cell tissues in the meat more tender and juicier. The 6 lb. Subscribe for updates on new content added. Agneau de pré-salé (French: "Salt meadow lamb") is a type of lamb which was raised in salt marsh meadows of France, especially Mont Saint-Michel in Normandy and the Bay of the Somme in Picardy.The sheep graze in pastures that are covered in halophyte grasses with a high salinity and iodine content, causing their meat to have a distinct taste that is considered a delicacy.