Logo Gaspesian algea fed lamb

Our sheepfold

Founded in 1992, Bergeries du Margot has focused on rearing and marketing a premium product – Gaspé Peninsula seaweed-fed lamb – since 2006.

It was first distributed in early 2007.

Since it first became available, Yvanoé Tremblay, chef at the Gîte du Mont Albert, has used seaweed-fed lamb in his cuisine. Since then, seaweed-fed lamb has gained popularity in Montréal and elsewhere, thanks to such events as Montréal en Lumière and has made a place for itself at many fine restaurants.

The bottom line is that seaweed-fed lamb is growing in popularity by leaps and bounds.