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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.

Leftover Ideas

The age old question, what to do with my lamb leftovers!? Have no fear, EWE came to the right place!

There are plenty of options to switch it up – check out this awesome infographic on how to make lambtastic leftovers…well if you have any leftover that is.

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