The case for celebrating the certification of Karoo Lamb

A meal, dinner event or food shopping experience gains significance when you hear the story about how, and where, the food was produced and how the region and culture shaped the identity of the product.

In our minds these backstories enhance, and nuance, the shopping or tasting experiences. Think about drinking an ice-cold glass of “real” Champagne or the satisfaction of serving your dinner guests Parma Ham or Parmigiano Reggiano cheese or Jamon Iberico. Food stories are always a conversation starter, and knowing the backstory, or the story about what makes the food unique, does improve the tasting experience.

Let’s start with the (back) story of Mont Saint-Michel lamb, also known as Agneau de Pré-salé du Mont-Saint-Michel (Salt Meadow Lamb). The story begins with the vast salt marshes that surround the iconic Mont Saint-Michel abbey, a Unesco World Heritage Site in Normandy, France.

These marshes are flooded twice daily by the tides of the English Channel. The sheep that roam these salt meadows feed on a variety of grasses and herbs that impart a distinctive flavour to their meat. The high saline content of the vegetation, combined with the coastal climate, results in lamb that is tender, succulent and imbued with the essence of the sea. For centuries the farmers have moved their livestock between different grazing areas seasonally, and during spring and summer the sheep are brought to the salt marshes to graze on the lush vegetation. 

In 1986, Mont Saint-Michel lamb was granted official recognition as a Protected Geographical Indication (PGI) under European Union law. This designation acknowledges the unique characteristics of the lamb produced in the bay area and provides legal protection against imitation or misuse of the name. The PGI status ensures that Mont Saint-Michel lamb can only be produced within the designated geographical area and according to specific production criteria outlined in the official regulations.

Similar backstories are linked to products such as Gruyere Cheese, Parmigiano Reggiano cheese, Roquefort Cheese, Jamon Iberico, Prosciutto di Parma (Parma Ham), Camembert de Normandie, Brie de Meaux, Pecorino Romano, Gorgonzola, Mozzarella di Bufala Campana, Aceto Balsamico di Modena and many more (see photo of examples in South African retail stores). All these European products are embedded in traditions linked to specific regions and link back to decrees made centuries ago.

Products from elsewhere in the world that are protected by GI certification are available in many food stores. (Photos: Johann Kirsten)

• Basmati rice (India and Pakistan);


• Phu Quoc (Vietnam);


• Darjeeling tea (India);


• Café de Colombia (Colombia); and


• Poivre de Penja (Penja Pepper) (Cameroon)

• Farmers who market the lamb as Karoo Lamb from a feedlot or let the animals graze on planted pastures;


• Abattoirs that source from farms outside the region and label them Karoo Lamb;


• Butchers who source lamb without confirming the origin and then claim it is from the Karoo and sell to customers; and


• The restaurateur or chef who tells the naive tourist that the lamb on the plate is from the Karoo. It is portrayed like that on the menu, but it is sourced from a feedlot in Riebeek-Kasteel.

• It has a cultural connection;


• It serves as a powerful expression of identity;


• It provides transparency about sourcing practices and production methods;


• It evokes emotions, memories and sensory experiences; and


• It stands out from the competition and commands higher value among consumers.