Organically-pastured lamb is precious, and the shepherds of Ferme de la Colline (in Labelle) provide sustained and attentive care to their animals so the fluffy beasts can live in accordance with their true nature.

Since 1996, Hélène Gariépy, elementary school teacher, and François Labelle, expert agronomist in the production of organic milk, have spent their free time with their flock, which is the first in Quebec to be certified organic.

This is a far cry from industrial farming. From their birth in spring until slaughter in the fall, it’s the well-being of the flock that holds sway. The lambs have the whole summer at pasture under the protection of their Great Pyrenees sheepdog.

Sheep are ruminants and must eat grass, not grains, and they need space, to graze and gambol in the fields. No hormones, pesticides or herbicides are used for disease prevention; field rotation and good fodder are counted on to do the job.

It’s a win for the environment and for our health. With more Omega 3, less fatty acid and less cholesterol, the nutritional profile of organic protein is better than that of conventional meat.

Animal farms are essential to organic agriculture. After all, it’s manure that enriches our vegetable gardens. Not every soil is rich and suited to market gardening.

It’s not too soon to reserve your whole or half lamb, and don’t miss out on tasting their sausages, which include Moroccan merguez, cranberry and rosemary.

No wastage here: all parts of the animal are honoured.

Choice cuts are delivered in sous-videto various pick-up points. All that’s left to do is celebrate all the recipes. There’s also a summer project ahead: a new sheepfold will allow the size of the flock to be tripled, reaching between 120 and 150 head while continuing with the best care.

Fermedelacolline.com

By the same author: The “Ranch H et J” (Click the image below)