Well-bred lambs
A benchmark for quality lamb in Aveyron, Maison Greffeuille relies on the work of farmers, like Philippe Tabardel, whose expertise and love for the land have been passed down through generations. This hasn't escaped Sébastien Bras, who enjoys incorporating it into the kitchens of Le Suquet.
The story of Philippe Tabardel
He began his business in 1987, taking over from his father. Since then, alongside his work on his Roquefort cheese cellar, another passion, he has dedicated all his energy to his sheep farm located in Druelle Balsac. His specialty: raising lambs with their mothers in the sheepfold. Three times a year, 150 ewes give birth to a magnificent little flock of bleating lambs. "The mothers graze on lush grass at an altitude of 600 meters while the lambs wait in the sheepfold for their mothers to nurse them with rich milk," explains the producer.
Quality farming practices that enhance taste
Naturally, this has an impact on the taste of these lambs, which are raised for an average of around 100 days. They meet very demanding specifications to obtain, in addition to the Label Rouge certification, the Triple A Allaiton qualification, which guarantees very consistent meat with well-distributed fat. "I love cooking these lambs, which have a particularly delicate flavor, less strong than regular lamb, with an incredibly tender texture," enthuses Sébastien Bras. Philippe Tabardel's expertise lies in selecting lambs that are well "covered," meaning enveloped in a thin, even, and sufficient layer of fat, but not too much. "That's where the skillful hand makes all the difference," the farmer emphasizes. "We lift the lamb and stroke its back. If we can still feel the ribs, it deserves another week of nursing. It all comes down to a few days.".
Valuable expertise
The INAO , which oversees the various quality and origin labels in France, did try to standardize this method, but the institution eventually faced the inevitable conclusion: you can't label a practice rooted in years of experience gained from working with thousands of animals. There's no risk of all this being lost, however, as Philippe, who will retire next year, has already integrated his young replacement, Cédric, a year ago. Cédric also shares his passion for the profession. "I prefer having neighbors to hectares of land," Philippe sincerely emphasizes, for whom passing on knowledge and promoting his region has always been a core value.