Some people also make gardiane with lamb.
The bulls of the Camargue are a twentieth century introduction, for in the sixteenth century large-scale summer transhumance contolling the sheep flocks of the Camargue defined this area then infested with mosquitoes and afflicted with a high rate of unemployment. A remarkable effort of rural land development transformed the region at that time into a productive sheep- rearing land. But today the bulls have the predominant presence in the Camargue and gardiane, or bull stew, is a famous local specialty. Mer in the Camargue. One arrives at Stes.