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I buy a whole lamb every year from a woman who raises them primarily for the wool. She has to keep her flock to a reasonable size, so she sells a few lambs each year for meat -- some years it's as few as 8 lambs that are available.

From what I've been told, it's a matter of economics. Cattle are more profitable. Some people have told me that it costs "about as much" to raise a cow as it does to raise a lamb for market, and obviously you're getting a lot more meat with the cow. I don't have any proof on that, just what people have told me, and maybe they were just trying to justify grocery store lamb chop prices (ha ha, the lamb in my freezer was a lot cheaper!)

There were also big problems between early cattle ranchers and sheep people because of the way the sheep grazed. Some of that anti-sheep feeling might still exist, or maybe it's just tradition that cows are the American preference.

The lack of lamb is disappointing (don't really care for mutton). I really don't understand it. You can get chicken with water or broth injected into it from a factory farm, which reduces taste and makes cutting a chore, but a decent lamb -- so fabulously tasty -- is nearly impossible to find for most folks.

I've got to say that lamb used to be a luxury food, since most of the supermarket stuff is either expensive or rarely available. And about all you'd ever see would be leg of lamb around Easter, and the expensive chops and maybe a shoulder chop now and then.

Now that I buy the whole lamb, it's just another meat in the regular rotation. And since I get all the parts, I have lamb shanks and riblets and all sort of parts that you don't usually see in the grocery store. And plenty of meat for grinding and stewing, without worrying about the cost.

I still love lamb chops, but hubby's favorite is when I make homemade gyros meat. Yum.

I'd Love the same recipe for gyro meat!

Those of you who buy whole lamb, what's a fair price these days? We have a few farmers who raise lambs around us, and I've often thought of calling to see if they sell their lambs locally.

I buy Australian or New Zealand lamb. It is my favorite meat. Growing up, I had mutton and thought I hated lamb. You'd swear it came from different animals. I'm curious to try American grass fed lamb. Any meat that tastes too "gamey" is not pleasant to my palate.

I spent a lot of time going through the back end of a deer in my freezer and never had a bad taste of gaminess. My first encounter with lamp was in chop form, and I loved it (was in England, actually).

But second encounter was in a curry, and it was such an unfamiliar meat to me that I thought, this could be dog meat, that's how unsettling strange non-chickeny meat is. I was not a fan. Maybe this is the gaminess that you mention.

Then I discovered the shank, which is, I think, the most delicious way to eat lamb (never had the leg, though). My mom has a very squeamish attitude about meat and she loves the shanks.

In my area, I can find breast, shoulder chops, necks, and head at the Mexican markets. I've tried breast (too much fat and bones to bother) and shoulder chops (again too fatty and didn't care for the flavor: and I trimmed the hell out of these chops). Not sure what to do with neck, but expect it would be like the shoulder. Ditto head.

That still leaves me shanks and rack, both of which are delicious. So I think a lot may have to do with poor knowledge over how to prepare the less expensive cuts. I know I had lamb kebabs and enjoyed them, so I'll take the blame for my remaining lamb reservations.

Strangely enough, some of the favorite barbecue places here in town (Austin) are well-known for their mutton. It makes great barbecue. I've never encountered it in any other context in this country.

@vegemite...........your name and your post threw me. I would have guessed you were a vegetarian or vegan!

Thanks for sharing your enthusiasm about my favorite meat, lamb. If you'd care to share some recipes or care to point us in the direction of where your favorites might be lurking, I know there are many of us who would appreciate them. I'm a neophyte when it comes to lamb, as I've only been eating it in the last 6 or 7 years and can only get it from Costco.

@ PerkyMac - VEGAN!!!!! NOOOOOOO!!!!!!! NEVER!!!!!!!!! Vegemite is a beloved Australian salty, Vitamin B-rich condiment which only Aussies seem to like. Maybe you have to grow up eating it? I still have it on toast for breakfast most mornings.

Classic Australian Roast Leg of Lamb
Make a lot of little slits all over the leg, and insert slivers of garlic and rosemary leaves deep inside these slits. Rub all over with olive oil, season with salt & pepper, and roast in an oven at about 200 degrees celsius. Cut potatoes and pumpkin in smallish chunks, toss them in some olive oil with salt & pepper and roast these alongside the meat in the roasting tin. A biggish leg should take about an hour. While the meat is resting and the veggies finishing in the oven, tip out most of the fat and deglaze the pan with red wine and reduce. (or do as is traditional and make a gravy with flour and stock or water with the pan drippings).
We like to serve it with baby peas and mint sauce (not sure if you have this but it is basically lots of chopped mint, vinegar and a little sugar).
Not too good on details I'm afraid, but I'll see what I can find for you...

I have recently really enjoyed Jamie Olivers new program; Jamie at Home. In the first episode of the second series, he talks all about lamb, with some amazing recipes, you may be able to get some of them on youtoobe if you search hard enough.

ps.
Marmite > Vegemite :)