Sheep has always been an almost unknown animal in Cambodia, goats have made a noticeable appearance in recent years, but their ovine cousin is generally totally absent from Khmer landscapes.
All the mutton, or lamb, sold in upscale restaurants in the capital comes from Australia or New Zealand; it therefore seemed interesting to produce a “Cambodian” sheep raised in the salt meadows of Kep where the grass is generously watered by a very “Britton” climate …
In fact, without receiving any food other than the grass of our fields, the first lambs born on the farm are more beautiful and stronger than their parents; we are now going to introduce corn and food supplements that we can source locally in order to produce higher quality animals.
In addition, a master cheese maker is based in Phnom Penh, he has generously shared his knowledge with several local restaurateurs and they are now impatient to be able to put their acquired talents to use! They want sheep’s milk and why not goat’s milk …
