• 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.

Spring Recipes

Although fresh American Lamb is available all year round, lamb sales more than double as families around the country gather for Easter and Passover holidays.

A culinary bridge across cultures, lamb is a staple of spring cooking that dates back to ancient times and is rooted in a number of religious traditions. Lamb has religious significance as a symbol of rebirth and renewal in Christianity, Judaism, and Islam. Today, from Greece to Goa, lamb is widespread and culturally significant part of the family dinner table.