For two months, sheep breeders on the Picardy coast worked hard. It is lambing time for them, the birth of new lambs. An essential step for the salt meadows sector of the Bay of Somme, recognized for its quality.
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Jérémy Malo works at a breakneck pace. A sheep breeder, he monitors births day and night on his farm in La Mollière, Cayeux-sur-Mer district. It is the lambing period, which begins around December 15 for this breeder.
“We are right in ithe says. The first ones saw the light of day just before Christmas“To accommodate them, Jérémy Malo even has dedicated enclosures.”When we see that the mother is bleating, that she feels pain, that she is pushing, we lay her down and labor begins.“.
Under the effect of contractions, the newborn places its head at the entrance to the pelvis. The water bag ruptures under the pressure, “then we check that the animals are okay on both sides. For example, we disinfect the cord to avoid any infection.“. The lamb then receives colostrum, milk, from its own mother, before labeling and identification.
Lambing is coming to an end. The rams, ewes and lambs remain confined before the transhumance period, scheduled for around next March.
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© FTV
These reductions should not be neglected. “This is what will define our activity for the coming months, our turnover“, specifies Jérémy Malo. The latter is banking on 600 lambs at the start of the year for 800 ewes. A good result, stable compared to previous years.
The episode of bluetongue, identified in the North on August 5 and spread during the month towards the Somme, did not “apparently had no impact. We had fears during mating with the rams, but it had no impact on lambing“.
Next step: best support the new animals for transhumance. The arrival of good weather, generally at the end of March, will be an opportunity to take up residence in the salt meadows of the Bay of Somme.
For the moment, we have to follow them carefully and we will then release them. Lambing is coming to an end.
Roland Moitrel, shepherd and president of the association for the defense of the AOP of salt meadow lambs
These pastures are essential for the lambs”which will have to graze at least 75 days. This is what will give them tender meat.“, explains Roland Moitrel, president of the association. “For the moment, we have to follow them carefully and we will then release them. Lambing is coming to an end“.
A shepherd in Saint-Valery-sur-Somme, he directs the association for the defense of the Protected Designation of Origin (AOP) “Prés-Salés de la Baie de Somme”, certification obtained in 2007. Around ten breeders do part of the group, spread over nearly 1,200 hectares. The first sales will take place next summer.
