Lamb from the saltmarshes of Normandy, known as Pré-salé, has long been regarded as a delicacy in French restaurants. Naturally produced on a diet of herbal grasses grazed by the lambs on the margins of the sea. The high salt levels in the herbage when brought on to the marshes give the meat it’s unique flavour. The sheep graze as close as possible to the water’s edge on the saltier forage, far from tasting salty, the flavour is light and sweet.
Albert Matthews are pleased to announce that the new seasons Morecombe Bay Salt Marsh lambs are almost ready for sale and we will shortly be stocking this wonderful lamb.
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(Stop Press: we are looking at the first or second week in July))