Throughout the year, the farmers of the Bay of Mont-Saint-Michel take great care of their flocks of sheep. The animals roam in the “herbus”, meadows regularly covered by the sea, which gives its name to the salt-meadow lamb and gives the meat this unique taste.the salt-meadow lamb has a particular taste and texture because it is raised at the rhythm of the tides in the Bay of Mont-Saint-Michel. The ewes and their youngs graze quietly in these grasslands, where plants capable of withstanding salt grow and which form a unique and original meal for the herbivores.the thin vegetation of these pastures forces the flocks to walk a lot to find their daily ration. This is why their meat is tender and their fat firm;
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