Lampe gras vegg is a traditional dish from the southern part of France. It is a stew made with duck, bacon, and sausages.
The dish comes from the Gascon region and is often eaten on Christmas Eve. The name literally means "fatty lamprey."
The dish was traditionally made with lamprey eels which were caught in the rivers of the Gascony region. It was then cooked in a copper pot over an open fire.
