Reserve your lamb by emailing: moutons@ferme-montiot.com
Products available for pick up in November 2026: merguez
Products available for pick up in March 2027: box 1/2 lamb, box whole lamb
The auberge is closed for renovations
Our goal:
sustainable lamb production while supporting the environment.
We use the symbiotic relationship between herbivores and grasslands/woodlands to produce quality meat.
We use electric fencing to mimic the natural movements of herds of herbivores followed closely by predators.
No barbed wire. No permanent fence. We ripped it out.
Short periods of grazing in a concentrated area before moving on to fresh pasture.
This method increases pasture productivity, biodiversity and resilience.
Allow pasture to regenerate for 3-4 months before being grazed again.
This means no routine deworming because most of the parasite eggs die before they are ingested. Deworming just when absolutely necessary.
Encouraging a return to a diverse savanna ecosystem by planting and allowing volunteer trees to grow.
Long grass and scattered trees help to buffer against the ever more common extreme weather.
Use of Silvopasture: our herd always has access to shade and protection from the wind in the woods.
Our meat is 100% grass-fed and organic. No supplementation, no grain, no feed. Just grass.
Our lambs stay on their moms as long as they want. No weaning.
We feed only minimal amounts of hay during extreme weather. We prefer to plan a year in advance to reserve enough grass for all seasons. That means low consumption of fossil fuels because we don’t make hay.
Thones et Marthod: A rustic breed from the Savoie. But further genetic selection year by year is necessary.
Each species serves its role: protection, grazing, browsing.
Regenerative agriculture, mob grazing, holistic planned grazing. Call it whatever you want. Its good for the planet
