Prés-salés de la baie de Somme

Prés-salés de la baie de Somme is fresh meat from lambs of the Suffolk, Hampshire, Roussin, Ile de France, Rouge de l'Ouest, Boulonnais and Vendéen breeds that are less than 12 months old at the time of slaughter.

The lambs are reared in a sustainable way on the salt marshes of the Pas-de-Calais and Somme regions in France. The marshes are constantly flooded by tidal water, so the lambs also feed on sea grass, giving the meat its distinctive flavor and tenderness, praised by many chefs.

The meat is pink with firm, creamy-white fat and retains its juiciness when cooked, producing long-lasting flavours that linger in the mouth, the taste reminiscent of iodine, sea flora and hazelnuts. For a gourmet meal, try the rack of lamb with white beans and potato gratin.