Les agneaux de Sisteron

All winter we have been surprised and pleased to see sheep and goats grazing in the vineyards. The undervine growth is a nuisance to the viticulteurs but serves as excellent forage for the sheep. By allowing the sheep to graze amongst the vines, the vineyard owners can get rid of the weeds and grass without having to resort to motorised tools and chemical sprays. A traditional method that is a perfect synergy and is picturesque as well.

In the spring the animals will be brought to higher elevations, the transhumance following a ritual blessing of the animals. I look forward to viewing the shepherds and border collies herding their troops up to the higher hills of the Luberon.

Raising sheep and goats has been important to the Luberon economy for centuries. The offspring of the rustic lamb breeds are sold as Sisteron lamb in the markets. Come Easter the gourmets of the region will be enjoying Sisteron Lamb: Rack of lamb with garlic, leg of lamb or grilled lamb chops with Provence herbs are all favourites. The quality of the lamb is excellent. Look for the red label and the designation agneau de Sisteron which is only granted to lambs, descended from Merino Arles, Mourérous and Southern Pre-Alps sheep, which have been suckled by their mother for at least two months in the region around Sisteron which legally includes the Luberon.

Every Ascension weekend, a lamb festival is organized in the town of Sisteron if you want to mark the agricultural ritual in the market town so known for its lamb.