Mont-Saint-Michel Bay is not the only bay to be proud of its salt-meadow lambs: this is also the case with the Somme Bay, where the livestock is just as tasty. These animals are reared on meadows which are regularly flooded by tidal water, which gives the meat its own particular flavour.
Having AOC status and an Estran label, Somme Bay salt -meadow lambs graze in the pastures between March and December, eating sea grasses. On sale between the beginning of July and January, the meat is prized by gourmets and master chefs for its exceptional flavour and tenderness.
A festival to celebrate the transhumance of Estran sheep takes place every year at the beginning of October, in Crotoy. This is when local people and tourists can witness the seasonal movement of the flock, an amazing spectacle in its own right.