Vegetarians, be warned! This magnificent area of forests, valleys, greenery and chirping songbirds is also a paradise for meat lovers...
Cold sausages, ham, veal-based 'Fricandeau', veal tripe 'Tripoux', 'Truffade', lamb tripe 'Manouls', 'Maôche' sausages (made with cabbage, potatoes and herbs), and so on; from the very first course, your meal will be full of different kinds of cured meat and pork.
Next up are the dishes showcasing wild boar and Lozère beef.
However, for many diners the high point of the meal is free-range lamb.
These beasts are produced according to a very strict set of specifications, and the Parc National des Cévennes is stipulated as the only place where they may raised. The instructions set out that lambs born in the spring must be fed only on their mother's milk and the grass growing in the area (with the addition, from time to time, of local grain or chestnuts), and can be sold only between the 1st July and the 31st December.
The set of rules, which is admittedly quite restrictive, keeps alive the traditional ways of raising animals, preserves the quality of the landscape and promotes biodiversity, while also helping produce the most divine of meats!
Lamb is known as a tasty, tender meat that can result in some delicious dishes. In France, for example, leg of lamb is a popular choice.© Easyvoyage.com
Lambs feed on their mother's milk and grass for at least 3 months before the potential introduction of local cereals and chestnuts.© Esin Deniz / 123RF
Lamb is, of course, a very good meat, but unfortunately it is also rather fatty. Although it is not ideal for those watching what they eat, there's nothing wrong with indulging a little now and then.© Tim Hester / 123RF
This is a meat that is eaten all over the world and prepared in many different ways. The English, for example, prefer a leg of lamb, served with mint sauce, whilst Algerians generally eat it with couscous.© Lilyana Vynogradova / 123RF