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  • American Lamb travels up to 10,000 fewer miles and about 30 days less than imported lamb. Local lamb is produced in nearly every state and available fresh year round.
  • Compared to other meats, the fat on lamb is often on the outside edges and easily trimmed.
  • American lamb prices are comparable to other premium beef and pork cuts and seafood.
  • On average, a 3-ounce serving of lamb is lean. Lean cuts of lamb include the leg, loin, and rack.
  • On average, lamb is an excellent source of protein, vitamin B12, niacin, zinc and selenium and a good source of iron and riboflavin.
  • A 3-oz. serving of lamb provides nearly five times the amount of the essential omega-3 fatty acid, alpha-linolenic acid (ALA), compared to a 3 -oz. serving of beef.

Roasting Time, Temp & Tips

Interested in lamb but unsure how to prepare it? There’s no reason to be intimidated. Lamb is easy to prepare and fun to cook!

When cooked properly, lamb is flavorful and juicy, and the methods for preparing it are no different than those you use for beef and pork. We’ll give you directions for braising (slow cooking with moist heat), roasting (cooking with dry heat) and grilling. With these simple techniques in mind, we’ve assembled a collection of everyday recipes and tips to equip you with the inspiration and know-how to put local lamb on your table.

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