INSPIRATION FOR PREPARING

AMERICAN LAMB

CHEF'S CORNER

When you menu local lamb, you’re supporting the nation’s shepherds and their families. Your customers care about where their food comes from so call out fresh, homegrown, local lamb on the menu!

Why American Lamb

IT’S FRESHER

Family farmers and ranchers raise sheep in nearly every state in the U.S., making fresh, local lamb available wherever you are. Fifty percent of the lamb consumed in the U.S. is imported from Australia and New Zealand. Keep in mind that American Lamb is up to 10,000 miles and 30 days fresher than imported product.

IT’S AVAILABLE YEAR-ROUND

Because sheep are adapted to a wide range of climates and environments (from warm pastoral grasslands to frigid alpine meadows) you can always get fresh American lamb year-round.

IT’S MORE FLAVORFUL

The mild yet distinctive flavor of American Lamb is a result of natural pasture, superior genetics and an exceptional diet.

IT’S A BETTER VALUE

On the bone, American Lamb yields more meat than imported lamb. Forty percent of lamb eaters prefer American Lamb, rating it high for flavor, quality and tenderness.

IT’S GOOD STEWARDSHIP

The vast majority of U.S. sheep operations are family-owned and run. Choosing American Lamb means supporting the nation’s shepherds and their families and helping to sustain working farmland and farm communities.

American Lamb producers across the country share a commitment to quality and conservation. Sheep improve pasture and rangeland by cycling vital nutrients back through the soil, minimizing erosion and encouraging native plant growth. Sheep grazed on a variety of nutrient-dense grasses, legumes and forage will produce succulent, tender meat.

American Lamb is synonymous with generations of stewardship, heritage and tradition.

HOW LOCAL IS YOUR LAMB?

Find out below:
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SHEPHERD TO CHEF

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