Beyond The Rack – Restaurants Focus on American Lamb Economical Cuts

Once linked to white tablecloth restaurants and mint jelly, American Lamb is now finding its way on to menus and tables beyond fine dining.

“Today’s restaurants are moving beyond the rack to use economical cuts of lamb such as shoulder, ribs and legs,” said Megan Wortman, executive director of the Denverbased American Lamb Board. Ground lamb, which can be used in place of other ground meats, has especially grown in popularity –both at retail and on menus, she said.

Lamb is one of the most common proteins in cuisines around the world and appears in many globally-inspired dishes. Highest menu penetration for lamb is at Indian, Mediterranean and Africawn restaurants.

Economical lamb shoulder is used in stews, curries and tagines and most recently has starred in lamb birrias. Lamb leg is often roasted or smoked and served in wraps and sandwiches or chunked and skewered for lamb kebabs. Ground American Lamb, typically an 80/20 mix, is used in keftas, samosas and merguez.

“While the focus is on global cuisines, today’s diners are seeking local sourcing,” said Wortman. “When chefs prepare local lamb, they’re supporting the nation’s shepherds and their families.”

The American Lamb Board reports that there are about 80,000 family-owned sheep operations in the United States. Sheep can be found in every state – from small flock grazing on the grasses of the Northeast to larger flocks foraging in high mountain ranges in the West.

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