Other farm products

Meat

Approximately 200 lambs are born at the beginning of each year. For the first month, they are raised exclusively by the mother (milk only). From the second month onwards and for a period of 60 to 80 days, they are fed hay and grain.

When they reach a weight of 30-35 kg, they are sent to the abattoir and are subsequently available for sale either whole or butchered and packed in containers. The meat is rosé-coloured and tender.

Ewes no longer able to supply milk in the required quantities are also sent to the abattoir. Their meat is red and tasty: we use it to make excellent sausages (we select the best cuts and add only salt and pepper). Merguez (North African spicy sausage) are made from the less “noble” cuts (traditional North African merguez spices are added).

Lambs are available for sale on order from the end of March to the end of April (tel.: 00 33 (0)4 68 30 97 02). Sausages and merguez are available on order during the spring and summer months.

2007 prices

Lambs weighing 15-17 kg, carcass split in two -                              €8/kg

Whole lambs, butchered and packed in bags/containers -               €11/kg

Ewe merguez (500g pack) -                                                               €9/kg

Ewe sausages (500g pack) -                                                              €11.50/kg

Wool

Our sheep are sheared at the end of April. The wool is washed, carded and spun in the Tarn department. Hanks of both raw and dyed wool are available at the Calmadou shop (€3.80/100g). Break out your knitting needles!