Spring Is the Season to Love American LambAt a time when families are preparing to celebrate holidays such as Easter and Passover, nothing sings spring like American Lamb.  A culinary bridge across cultures, lamb is a staple of spring cooking, rooted in a number of religious traditions.  Though American Lamb is available year-round, demand more than doubles in America during the spring holidays.  From eye-catching crown roasts to family-friendly leg, American Lamb makes for an easy and elegant feast and flavorful alternative for everyday meals.  

Fans of lamb can learn simple strategies for preparing the ultimate holiday meal here, through a series of brief, how-to videos.  From tips for how to stuff, cook and carve a tender holiday roast to learning quick and easy marinades that enhance the rich flavor of American lamb, these easy-to-follow guides can turn any home cook into a lamb master in minutes.

Americans Spring for Lamb

  • Nearly 20 percent of U.S. lamb consumption occurs during the spring holidays.
  • Sales more than double as families around the country gather for Easter and Passover holidays.
  • The average American consumes only one pound of lamb each year, compared to 61 pounds of beef, 59 pounds of chicken and 46 pounds of pork.
  • There are approximately 70,000 sheep producers in the U.S. a majority of which are family-owned and operated.
  • The most popular cuts for spring holidays include leg and rack of lamb.

Most people only think of lamb for spring celebrations but no matter the season fresh American Lamb is available year-round.  American Lamb is a refreshing alternative to pork, beef or chicken without any extra effort in the kitchen.  Beyond the rack, a variety of affordable cuts such as leg, shank and shoulder make lamb the perfect solution for everyday meals.  

For more information and American Lamb recipes, visit www.AmericanLamb.com, become a fan on Facebook or follow @FANofLAMB on Twitter.  

About the American Lamb Board

The American Lamb Board is an industry-funded research and promotions commodity board that represents all sectors of the American Lamb industry including producers, feeders, seed stock producers and processors. The Board, appointed by the Secretary of Agriculture, is focused on increasing demand by promoting the freshness, flavor, nutritional benefits, and culinary versatility of American Lamb. The work of the American Lamb Board is overseen by the U.S. Department of Agriculture and the board’s programs are supported and implemented by the staff in Denver, Colorado.

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