Par Corinne Gallier
Published on 31 Mar 24 at 9:35 See my news Follow La Presse de la Manche
Ce Sunday March 31, 2024but also this Monday April 1stcustomers of Cyril Giot will find him on the Place du Château, in Valognes (Manche).
“The order book is heating up, I’m calm! », he notes with satisfaction.
Its specificity is that it is both breeder and roaster. Based in Saint-Jacques-de-Néhou, he is at the head of a herd composed mainly of sheep.
I have a few cows, but mainly I raise 70 productive ewes of the Roussine and Suffolk breeds, and I have three rams for breeding.
Cyril GiotBreeder-rotisserie in Cotentin
Almost 30 years
He has been carrying out this activity for almost thirty years, following a retraining.
“I tried it, and it worked. I like it a lot, even if you don’t have to do this job to make a fortune,” says the man who rails against the weather conditions of recent months.
It was terrible, sheep are like shepherds, they don’t like bad weather! We had to feed the mothers and lambs a little more so that they grew properly.
Cyril GiotBreeder-rotisserie in Cotentin
For this Easter weekend 2024, he has planned six lambs to roast.
They left on Monday for the slaughterhouse in Vitré (Ille-et-Vilaine) and I picked them up on Thursday. In our country, the Easter lamb is a little less than a hundred days old. This meat is said to have a very mild taste. The climate, the little fresh grass, all this contributes to it. In any case, it is very appreciated by consumers, and the tradition of Easter lamb continues unabated.
Cyril GiotBreeder-rotisserie in Cotentin
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2024-03-31 11:29:08
#Easter #Cotentin #lamb #roasters #ready #long #weekend
