I know, another week gone by and no time for virtual niceties such as blogging. You can take your pick from my list of excuses – too much work, skiing, partying or cooking pancakes. But there is another reason for it.
After having spent the last six weeks showing you how cute the lambs are, I am going to have to try a quick reversal. It’s going to be an uphill struggle I know – you’ve told me often enough how sweet the they are. But a couple of months down the line and the cuddly, fluffy creatures in the photos will have completely transformed. They will look and act like mini-sheep. Trust me they will!
You know why I’m telling you this don’t you? You must have a good idea of what I’m trying to prepare you for. Because the only thing separating “cute” from “cutlet” is an “l” and a “t” and whether we like it or not, breeding and selling lambs is what the farm does.
Agriculture being what it is, we finally accepted last year that we needed to adapt or go bankrupt. We opted for the first option and put into place la vente directe or direct selling from the farm. This has become the key to our survival.
Our first trial run went well and although there are still a couple of months to go before the lambs are ready this year, I’ve spent the week having flyers designed and sending them out.
This is a big project and challenge for us. So, harden your hearts (as I’ve had to) and let battle commence.
The mountain dweller 
I like your new look.
Good luck with the direct selling; there is such a big movement worldwide to have animals raised humanely. Hugh Fearnsley-Whittingstall (I know I’ve misspelled that . . .) and Jamie Oliver are very much protagonists for that, and it seems every week here we are discovering more and more small farms who raise livestock for food.
Good luck!! I hope it goes well for you (my heart is hardened – I do SO want you to keep the farm).
Heidi
ACK! Here I’ve been comparing all your lamb stories to my experiences of being a mother… Well I guess there are days when I want to sell my children, but not to restaraunts!!! =)
Good luck with the selling, and at least you have the mascot to keep.
The fliers look, well… delicious. And I do think that cute creatures are so often tasty creatures is just all part of nature’s balance. Granted this is not quite true for penguins, wombats, and some other darlings, but your average ruminants are quite yummy indeed! Pass the garlic; I feel a shank coming on! Hey, it’s either the lambs or us, and it ain’t gonna be us! (And what would be a good wine with lamb? I’ve never been quite sure.)
Oh yes, and “Vive le marketing direct!”
To bad you can’t ship to the states (can you?) SO much of what we get here has gone beyond lamb to old sheep.
DG
I’m gonna harden my heart, I’m gonna swallow my tears….isn’t that a Pat Benatar song? Anyway, all set. Love the flyers.
Good luck to you! Coming from a ranch, I am very familiar with the reality of it all. The flyers look great…looking forward to hearing about how it goes.
That is, after all, why the good Lord put animals upon this earth. It would have been nice if they didn’t look so cute and cuddly at the beginning….but fortunately they look less appealing as they age and it’s easier to use them for their intended use. So….good luck with the selling! All of us are cheering you on and wishing the best for you and your farm.
There are several farmers around here than sell direct to the customer. It works very well, especially since they raise hormone free beef, pork and chicken. People are happy to support these local farmers, knowing that they’re getting quality good in return.
We also have organic family farms that sell “shares” in their crops. For a certain price you get a weekly share of the fruits and vegetables, as they come in season.
Both of these types of businesses are a booming thing in our area.
Suzanne – the Farmer’s Wife
We live in Sanary and we pay a fortune for our meat. At our butchers we pay 42 Euros per kilo for beef fillet, whereas in the Chartreuse, where we go on holiday, here we pay 24 euros for the same, however this is locally sourced beef.
Hubby and I love reading your blog and we would definately like to order a lamb from you, however are you within a couple of hours drive from us, or further?
Yesterday on the way back down from the Chartreuse I travelled with a cool bag full of sausage paysan fait maison ( to die for) and other various goodies. We would need a little more place if we come over, or leave a couple of children at home!
Looking forwardto hearing from you.
Maria
Thank you Maria. I will email you with the details.
I hope that you guys have a very profitable year.
ps We love our gigot!!