Salt-marsh shoulder of lamb


The shoulder is a tender part of the animal, a bit gelatinous and fat, thus bringing more taste during cooking.

Upon demand, we can cut your meat in middle or in big pieces. Don’t hesitate to ask us in the “comments to Les Jumeaux” field when about to validate your order.


ORIGIN : FRANCE
Race : Mont Saint Michel
Type of cut : Shoulder
Certification : A.O.P


59,40€ (33,00€/kg)

The Mont-Saint-Michel salt-marsh lamb: a meat of exception.

For a thousand years, the lamb that grazes the salty meadows of the Mont-Saint-Michel bay and of the Cotentin’s Havens has been considered a festive meal with exceptional gustatory qualities.

A pasture lamb, the salt-marsh lamb feeds on the saline and iodic flora of the costal pastures of the Mont-Saint-Michel and of the Cotentin’s Havens.

The animals walk long distances to find their food and those long walks also have an influence on the quality of the meat: firmness and low surface fat.

On the ground of these pastures called “herbus” (grassy) that are drowned periodically in the sea, grows a specific vegetation that gives its flesh a very fine texture and an exceptional taste, a subtle mixture of iodine, flora and nut.

The meat is also distinguished by its rosy hue, its tenderness, the length of its fibers, and the implantation of marbling (intramuscular fat) offering the meat its really unique taste and flavour as well as a juiciness allowing to discover all the pleasures of this meat all along the savouring. 

In its wrapping, the meat can be stored for a maximum of 2 to 3 days, at a temperature between 2°C to 4°C.

To extend the storage time limit, you may use the freezer.

We nevertheless recommend you consume it within 3 months.

Preferably, take the meat out of the freezer 24 hours in advance and let it slowly defrost in the fridge.

The shoulder can be used for any kind of cooking: oven, dish cooked in sauce, or barbecue.

You can cook it boned (leg of lamb style), or with the bone inside.

To prevent from a thermal shock, don’t forget to take the meat out 30 min minimum before cooking.