Salt lamb – the specialty of Mont Saint Michel

Close to our bed and breakfast near Mont Saint Michel, the bay welcomes pre-salt lambs which have become over the years a special delicacy 100% made in Normandy.

Close to our bed and breakfast near Mont Saint Michel, the bay welcomes pre-salt lambs which have become over the years a special delicacy 100% made in Normandy. A few minutes from the Belles de Mai guest house, the bay of Mont Saint Michel stretches for kilometers its blue, gray and green landscapes. This last color is the one of the salt meadows, a set of plants and shrubs spread over 2,000 hectares which concentrate a large amount of salt. This fodder is the the raw material of a very particular species of sheep : the Grevin. They are able to wander kilometers through the vegetation. The daily ingestion of herbs and plants from salty meadows gives the lamb meat a unique flavor.

If it is now a must have in Normandy, not every sheep is a pre salted lamb.The Grevin breed meets strict specifications, particularly its place of birth and breeding within a limited geographical area. Ewes must graze at least 230 days a year in herbs and, finally, the lambs can only be slaughtered after a minimum of 60 days of grazing.

Where to eat salted lamb ?

Even if you have had a solid breakfast in our bed and breakfast near Mont Saint Michel, after a visit your stomach will certainly accept a gastronomic stop in one of the many restaurants located near the site.

Particularly gourmet, at Les Belles de Mai we had the greedy coup de cœur for three of them :

• The Ferme Saint Michel declines a pastry of lamb of salted meadows on leek fondue and also a lamb shoulder roasted in the bread oven.
• The restaurant Le Pré Salé serves grilled lamb chops as well as a roasted rack of lamb and its garlic cream.
• The Relais du Roi has a special plate : parts of lambs cooked at low temperatures with ginger and honey.

We will give you some advice with pleasure during your visit of Mont Saint Michel.