TASTE THE DIFFERENCE

• Domestically raised lamb, which is freshly available year round and primarily grain fed, provides a clean, mild flavor, along with a high meat-to-bone ratio.
• American Lamb is 10,000 miles fresher than imported lamb.
• More than 90 percent of American Lamb will grade USDA “choice” or better.
• According to a recent survey, consumers prefer American Lamb to imported lamb. They ranked it superior in terms of quality, taste and healthfulness. (Synovate Study, 2004)
• Wine expert, Karen MacNeil, author of the best selling book The Wine Bible, says American lamb is the quintessential accompaniment for a wide variety of wines from around the world – reds, whites, and roses.
• Restaurants chose American Lamb over foreign lamb by a three-to-one margin.
• Lamb can be prepared using a variety of cooking methods including braised, broiled, grilled, roasted and pan-fried.
• American Lamb’s unique mild flavor offers the versatility to pair well with simple seasonal ingredients.
• Fresh American Lamb can be purchased at local butcher shops and meat retailers in a variety of cuts.

RAISING AMERICAN LAMB

• There are more than 75,000 American Lamb producers throughout the United States.
• Lamb’s adaptability to a wide range of climates and management systems makes it possible to raise them all over the United States year-round.
• 100 percent of American Lamb sold commercially is federally inspected.
• Approximately 3.75 million lambs in the United States are made available for consumption annually.

ABOUT THE AMERICAN LAMB BOARD

• The American Lamb Board is a 13-member board comprised of producers, feeders, seedstock producers and first handlers, appointed by the secretary of agriculture, whose purpose is to strengthen the position of lamb in domestic and foreign markets.
• The Board’s Web site, www.americanlamb.com offers award-winning recipes from renowned chefs, tips for preparing various cuts, a nutritional guide, suggestions for wine pairing and much more.