Sheep meat - GAEC Bexka

It produces veal in boxes, minced steaks and ready-made dishes such as veal axoa, bolognaise and mutton navarin.

The lambs are raised under the mother's care until the age of five months. They follow her to the mountain pastures, where they develop into "moutonnets". They come back down in September to start fattening on chestnuts in the woods, then on cereals in the sheepfold.

Slow growth gives the meat superb flavor and good cooking properties.

Olivier offers you moutonnet by the half or whole

The weight per half mutton is between 6 and 7 kg.

The cut is up to you, per half mutton you can choose :

- whole shoulder and leg,

- sliced shoulder and whole leg,

- whole shoulder and sliced leg,

- all sliced.

Ribs are sliced in all configurations.

Pieces of meat are vacuum-packed, labeled and presented in cardboard boxes.