Salt pasture lamb is back at Toqué! It will be served from the end of August until Thanksgiving but, because the season is so short, quantities are limited. To make sure you're one of the lucky few who will get to taste this succulent meat, we suggest that you mention that you would like to have some when you make your reservation. In the meantime, take a look at the mouth- watering recipe that Normand has prepared for you: Clove-seasoned Saddle of Salt-pasture Lamb.

Hereunder, you'll find some pictures of the salt pastures taken by Christine when she visited the salt-pasture lamb farms of Île-Verte. A description of the salt pastures taken from the Regroupement des producteurs ovins de l'île Verte promotional brochure is also enclosed.

Île-Verte Salt Pastures

A little more than 200 km downstream from Quebec City, right in front of the mouth of the Saguenay River is an island that can't decide between sea and earth. That island goes by the name of Île-Verte.

Its north shoreline, made up of cliffs, rocks and beaches, edge deep waters in which belugas and rorquals play. Its south shoreline gently spreads out to form long strands covered in part with large natural prairies. These prairies are flooded periodically by the sea during high water and subjected to sea spray or dry, westerly winds during low water.

In the richest part of the marsh of the inner island, salted herbs used to grow, providing a feeding ground for the animals. Salt-pasture grass and carex would then serve as feed. The idea to produce salt-pasture lamb on Île-Verte is therefore a continuity of ancient traditions and an adaptation of the methods applied in the Mont Saint-Michel Bay, but also-and primarily-the desire to create a unique taste in North America.

The lambs are raised and fed in a natural environment set between earth and sea. Their flavour is one-of-a-kind, only to be found in region of the Lower St. Lawrence.

Céné-Louis Farm and Mer Bergère Lambs

As a part of the major principles of long-term development, this association between owners and island lovers seeks to create not only an agri-food product of superior quality, but also to protect the agricultural heritage and maintain the marshland.

When tasting this lamb, you'll be participating in an extraordinary culinary experience. Due to this fragile environment, Mother Nature can only produce about one hundred lambs a year. Therefore, she earmarks especially for you the subtle flavours that come from living in the great outdoors offshore, offering them only in August and September.

 

ÎleVerte's Website : www.ileverte.net