There are approximately 70,000 sheep farms and ranches in the United States with sheep being produced in all 50 states. The American Lamb industry is diverse. The eastern part of the country supports smaller farm flocks of 50-200 animals. The highest sheep producing states are located west of the Mississippi River where range operations support 1,000 - 5,000 sheep. The top 5 sheep producing states are Texas, California, Wyoming, Colorado, and South Dakota.

American lambs are raised on natural grasses in lush pastures across the country and are free of artificial growth hormones. Most lamb produced east of the Mississippi River is not grain fed because producers have access to high quality natural resources. Some western American lambs are big enough right off the range but most lamb produced west of the Mississippi River is finished on a high quality diet of corn and alfalfa. The grain finishing creates a consistent and delicious flavor that American consumers prefer.

American Lamb producers are committed to using humane and environmentally sound production practices. Producers care about their animals and use practices that provide a healthy, comfortable existence and result in the most wholesome, natural products possible. Production management decisions are made with the health and welfare of the animal in mind. Most lambs receive an ear tag with a number on it allowing producers to keep accurate health and production records on an individual animal. The industry has adopted nutritional guidelines for the animals' needs and also promotes quality assurance guidelines on the proper use of all health care products.

American Lamb producers are great stewards of the land - managing their pastures and rangelands as a sustainable resource. Producers use great care in shepherding their flocks to protect water and avoid over grazing. Sheep in the U.S. contribute to the environmental balance by grazing vegetation in way that creates healthier land and they help control invasive weeds without the use of herbicides.

Sheep Breeds

Sheep breeding in the United States has a long and progressive tradition of breed development and genetic improvement. Seed stock producers breed some of the finest, most genetically superior sheep available. There are 47 breeds and types of sheep in the U.S. with several breeds having originated in this country. 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. Depending on the state/region, producers use breeds that perform well in the prevailing conditions in that locale.

There are six different types of breeds in the U.S. They are: meat breeds, fine wool breeds, long wool breeds, dual purpose breeds, hair and double-coated breeds and minor breeds. American Lamb producers use meat breeds rather than wool breeds to produce a high quality, great tasting product. The major meat breeds are cheviot, dorset, hampshire, montadale, oxford, shropshire, Southdown, Suffolk, texel, and tunis.

Summary of 2006 Consumer Research Findings

Americans are missing out on a wonderful culinary experience based on lack of knowledge and awareness. A new research study based on discussions with 500 primary shoppers in a telephone survey concluded that if Americans new more about the mild, buttery taste and versatility of lamb they'd enjoy the easy to prepare, nutritious meat in their home kitchens.

The American Lamb Board commissioned the study of men and women between the ages of 21-54 years of age to better understand what the current purchase barriers are and what are the most compelling education messages. A summary of the findings follows.

American Lamb Not Yet An Everyday Household Item

• 13% (one in eight) of respondents have prepared lamb within the past three months and 21% (one in five) had prepared lamb within the past year.
• 20% (one in five) reported that they ate lamb, but did not prepare lamb in their home.
• 35% reported that they never ate lamb. Nearly 1/3 of those who have never eaten lamb indicated that they have nerve had a chance to try it.

Who's Eating Lamb and How We're Eating It

• Those who eat lamb are more likely to live in the Northeast or West part of the U.S. Respondents from the West indicate that they are eating more lamb than last year.
• More men than women prefer lamb. In fact, of those surveyed, women are more likely to have never eaten lamb.
• Lamb is primarily served for dinner, for special occasions and on weekends and is prepared by women and prepared in the oven.

Consumers Ponder the Benefits of American Lamb

• Respondents agreed strongly that lamb raised in America is fresher than imported lamb. That is, they prefer American lamb to lamb that would be shipped from 10,000 miles away or more (New Zealand.)
• Respondents also agreed that lamb fits in well to a healthy lifestyle.
• Respondents are most familiar with leg of lamb and rib lamb chops and indicate that they purchase lamb from their local grocery store.
• Respondents reported that lamb can be difficult to prepare and, for that reason, do not prepare lamb at home.

The American Lamb Board will use detailed findings of the survey to guide consumer communications that will break barriers to consumption. The ALB has identified the need for consumers to feel empowered about selecting and preparing American lamb for home enjoyment and will be concentrating on enticing yet educational outreach.

The American Lamb difference - A comparison to imports
Only American Lamb delivers the freshness, flavor and quality that you expect and deserve. American consumers choose American Lamb over imported lamb for the following reasons:

Freshness - No frequent flyer miles
American Lamb travels up to 10,000 fewer miles and about 30 days less than imported lamb. That's an advantage that speaks for itself.

Flavor - Rich, buttery
How does American Lamb get its great flavor? It's how we raise them. Most American Lamb are fed a combination of mixed grains and mixed grasses; this contributes to a milder, less gamey flavor.

Overall Meat Quality - Bred for meat, not Wool
American Lamb are bred primarily for quality meat. Most imported lamb are bred for quality wool. American Lamb reflects this difference in its overall quality, flavor and texture.

Value - Bigger and meatier
American Lamb yields more meat on the bone than imported lamb. A 2002 study reported that the eye of an American Lamb rib chop provides 38% more meat than Australia and New Zealand rib chops. And, the cost of American Lamb is comparable to other premium meats.

Ease of Preparation - Easy and delicious
American Lamb, because of its mild flavor, lends itself to a variety of flavorings and cooking methods. Complicated recipes are not required in order to prepare delicious dishes with American Lamb.

Availability - Never out of season
Several value cuts of American Lamb are available year round. These include loin, rack, leg, shoulder, ground, shanks and ribs.

You can rest assured that the lamb you purchase is of the highest quality. All American Lamb goes through a mandatory USDA inspection program and is graded according to quality and yield.

All companies that process American Lamb have inspectors in their plants who inspect live animals and carcasses.

The quality grade of the American Lamb is based on palatability and conformation. There are four USDA quality grades for American Lamb: Prime, Choice, Good and Utility; 80% of the American Lamb supply is graded Prime or Choice.

Yield grading involves evaluating an American Lamb carcass based on the weight of boneless retail cuts that a carcass should yield. Grades of 1-5 are determined by the USDA.