The American Lamb Difference—A comparison to imports

Only American Lamb delivers the freshness, flavor, and quality that you expect and deserve. American consumers choose American Lamb over imported lamb for the following reasons:

Freshness—No frequent flyer miles

American Lamb travels up to 10,000 fewer miles and about 30 days less than imported lamb. That's an advantage that speaks for itself.

Flavor—Rich and buttery

How does American Lamb get its great flavor? It's how we raise them. Most of the American Lamb are fed a combination of mixed grains and mixed grasses, which contributes to a milder, less gamey flavor.

Overall Meat Quality—Bred for meat, not wool

American Lamb are bred primarily for quality meat. Most imported lamb are bred for quality wool. American Lamb reflects this difference in its overall quality, flavor, and texture.

Value—Bigger and meatier

American Lamb yields more meat on the bone than imported lamb. A 2002 study reported that the ribeye of an American Lamb rib chop provides 38% more meat than Australia and New Zealand rib chops. Additionally, the cost of American Lamb is comparable to other premium meats.

Preparation—Easy and delicious

American Lamb, because of its mild flavor, lends itself to a variety of flavorings and cooking methods. Complicated recipes are not required in order to prepare delicious dishes with American Lamb.

Availability—Never out of season

Several value cuts of American Lamb are available year-round. These include loin, rack, leg, shoulder, ground, shanks and ribs.