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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.

Leg of Lamb 101

The BRT (bone rolled and tied) or boneless leg is the most versatile cut of lamb from roasting whole to cubing for kabobs to butterflying and grilling.

Leg is the leanest lamb cut. A whole boneless leg of American Lamb typically weighs 7-8 pounds so there will be plenty of leftovers. Because of its impressive presentation, the bone-in-leg is perfect for any holiday celebration or special occasion. The bone adds both flavor and richness to the meat.

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View the American Lamb Cutting Board to find More Delicious Cuts of Lamb Take Me There