I am particularly fond of roast lamb. At the weekends we often roast a gigot, and during the week a whole poitrine d'agneau might be rolled and stuffed, or used to create either a tagine or an Irish stew. There is little of the lamb that I don't enjoy.
Last week I bought two frozen legs of lamb. They both weighed 1.9kgs, and they each cost me €15.50. However, had I bought the same sized 'fresh' legs, they would have cost around €28; almost TWICE the price.
The difference is that the frozen ones travel 20,000 Kms, all the way from New Zealand; and the fresh ones come from a €5 trip down the road.
Strange, you might say; especially as New Zealand has no subsidies, whereas the inefficient European farmer wouldn't get out of bed unless a hefty subsidy was involved.
OK, I have to agree that the fresh product is possibly more tender than the frozen, but cooking technique should be able to cope with that, and, frankly, it shouldn't affect the price.
I shall continue to buy my frozen NZ gigot, mostly as a protest. Our taxes pay for EU agricultural subsidies, and the finished product is always sold at a serious premium; meaning that we, the idiot buyers (if indeed we do buy), pay extra TWICE.
If subsidies are involved, shouldn't the end price reflect that?
Viva NZ frozen Lamb!