Ben D, N CA - 8/8/2013 08:04
that lamb cost me $1400 Wow, it's $200 for a whole 44 lb (20 kg) lamb in France direct from the farm, $4.5/lb.
Cut and vacuum-packed, it's $7.3/lb, or $288 for a large 40 lb (18 kg) cut lamb.
Selling direct from the farm is a way to compete against New Zealand imports that are 40% cheaper. There are a couple of good Basque restaurants I know of, they either have pretty good lamb or they feed you enough cheap red wine that you don't know the difference... ;) I know they had lamb blood sausage, never tried it, but don't remember seeing lamb on the menu. The Basque sheep's milk cheese from the Pyrenean valleys is extraordinary though. Basque ham (of Bayonne) and seafood specialties are also excellent, and the yellow or green Izarra liquors are to die for. | 
How many folks eat Lamb?
