"Terres d'Or" lamb
Throughout the year, its mother feeds on fresh grass grazed from alongside the poorly productive tracks in the garrigues or mountains, supplemented by acorns or chestnuts in the autumn.
The production is adapted to the life on the farms and is not constant or regular all year round. The lambing periods are especially important: after the return of the nomad herds at the end of the summer then at the end of the winter. Consequently the "Terres d'Or" lamb is sold from the end of November until February and from the end of April to September.
In common with many seasonal products, cooking its tender, clear and flavoursome meat will give you great pleasure.
The "Terres d'Or" lamb will improve your menus and make each guest ecstatic by the melting taste that it leaves.
