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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.