Once linked to holidays and mint jelly, American Lamb is finding some innovative spots on today’s menus. Almost 3 out of 4 fine dining operators menu lamb – from fresh spring rolls to savory tagines to succulent crusted chops.

Thanks to excellent breeding and feeding programs, American Lamb in known for its rich, mild (not gamey) flavor. Thus, it pairs well with a variety of marinades and rubs. It’s also meatier - just check out the eye of an American Lamb rib chop as compared to an imported chop.

Best of all, American Lamb is raised here across the country and available fresh year round – up to 10,000 miles fresher than imported lamb.

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