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USDA LAMB MEAT

Wholesale & Retail

Locally Grown, Farm Fresh.

From Our Farm to Your Table



REG. & COMMERCIAL HAIR SHEEP BREEDING STOCK

Registered Dorper, White Dorper & Katahdin

F1 Katahdin/White Dorper Cross 


Our Farmers & Ranchers

When you choose American Lamb you support local family farmers and ranchers throughout the United States who are dedicated to the health and welfare of their animals and the land. They are living the adventures of the lamb life every day to bring you the best quality meat in the most natural way. The farmers and ranchers that are raising your lamb are family focused, entrepreneurial and food artisans who are passionate about the process from start to finish.

Sustainability

For the American Lamb industry, sustainability makes perfect sense. After all, stewardship of our land, animals, and community is also our livelihood. We strive to provide consumers with high-quality lamb in a way that sustains our industry, supports our communities and preserves our land and resources for future generations. Our farmers and ranchers are committed to practices that protect the environment, improve land management, foster animal well- being and general positive social and economic impact on local communities. From large scale range operations in the west to smaller farm flocks in the east, raising sheep fosters economic growth, supports rural communities and provides food and fiber for the nation.

•Our shepherds make sure the animals have natural grazing compatible with the environment, a clean water source, and protection from predators.

•Sheep’s natural grazing skills make them ideal for controlling weeds naturally and for preventing fires by clearing undergrowth in forests and woodland areas.

•Many wineries are using sheep to graze weeds without the use of herbicides.

•Sheep improve pasture and rangeland quality by recycling nutrients back into the soil, minimizing erosion and encouraging native plant growth.

Nutritional Facts

A NUTRITIOUS CHOICE

American Lamb is a flavorful, nutrient-rich food and an excellent source of Vitamin B12, niacin, zinc and selenium. Lamb is an all-natural product, raised without hormones.* It’s a responsible choice you can feel good about.

LAMB NUTRITION FACTS

•Forty percent of the fat in lean cuts of lamb is monounsaturated, the same kind of fat found in olive oil.

•A 3-ounce serving of lamb provides nearly five times the essential omega-3 fatty acids and alpha linoleic acid of a 3-ounce serving of beef. Three ounces of lamb fits easily within the daily fat, saturated fat and cholesterol recommendations of the Dietary Guidelines for Americans.

•On average, 3-ounces of lamb fits easily within the daily fat, saturated fat and cholesterol recommendations of the Dietary Guidelines for Americans.

•On average, 3-ounce serving of lamb meets the Food and Drug Administration’s (FDA) definition for lean meat: fewer than 10 grams of fat, 4.5 grams of saturated fat, and 95 milligrams of cholesterol per 100 grams, or 3.5 ounces.

•Recent research suggests that eating protein can help preserve lean body mass when you’re trying to lose weight. An average 3-ounce serving of lamb, which has 175 calories and meets nearly half of your daily protein needs, encourages feelings of fullness that may prevent overeating, a combination key to weight management.

•No artificial or synthetic growth hormones are used in lamb production in the U.S. Lean, satisfying, nutritious: American Lamb is nutritious and satisfying

Buying and Storing Lamb

LAMB STORAGE

Store fresh American Lamb in the refrigerator or freezer after purchasing. Fresh lamb should be refrigerated at or below 40 degrees. Ground lamb and stew meat should be used within 2 days. Use chops and roasts in 3 to 5 days.

If you plan to freeze your lamb for a longer period of time, wrap it in its original packaging with airtight freezer wrap, or place it in an airtight freezer bag to prevent freezer burn. For the best flavor, use frozen lamb in 3 to 4 months.

SAFE METHODS FOR THAWING FROZEN LAMB:

IN THE REFRIGERATOR

After thawing in the refrigerator, use previously frozen lamb roasts and chops in 3 to 5 days and ground lamb and stew meat in 1 to 2 days. Meat defrosted in the refrigerator may be refrozen before or after cooking. However, there may be a loss of quality due to the moisture loss.

IN COLD WATER

Leave frozen lamb in its packaging, making sure it is airtight; transfer it to a leak-proof bag if you’re uncertain. Submerge the package in cold water, changing the water every 30 minutes until the lamb has thawed completely. Lamb that is thawed to room temperature should not be refrozen without cooking first.

IN THE MICROWAVE

As with the cold water method, cook lamb thawed in the microwave immediately and do not refreeze before cooking first.



Please visit our recipe page of  The American Lamb website. A whole world of information is awaiting just a click away.