Raising High Quality American Lamb

Raising High Quality American Lamb

Russell Nemetz
Russell Nemetz
Hi everybody it's time for your Land and Livestock Report here on the Ag Information Network of the West-I'm Russell Nemetz.

For consumers, there are very few things in the meat case can that excite taste buds like that of American lamb. And U.S. lamb producers take great pride in raising one of the highest quality meat proteins in the world. Reed Anderson is a lamb producer from Brownsville, Oregon and says American lamb is resonating well with consumers of all ages; especially the huge millennial generation.

"Grass fed lamb has been increasing in popularity as the choice of red meats. Oregon grass fed lamb is lean and tender, and an excellent source of nutrition. Almost all cuts of grass fed lamb are low in calories, fat, and cholesterol. Oregon grass fed lamb is a good source of iron, zinc, and vitamin B-12. It can be broiled, grilled or roasted. As a general rule, grass fed lamb tastes best when cooked medium rare to medium. Familiar ingredients used for marinades or rubs make grass fed lamb easy to cook, and delicious."

But for U.S. lamb producers, competition from imports at the meat case is fierce. This is why the American Sheep Industry Association and the American Lamb Board are working hard to make sure American lamb remains in the spotlight with consumers.

That's your Land and Livestock Report-I'm Russell Nemetz.

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