From Shepherd to Chef
There’s a story behind every bite of American Lamb you taste. Before it ever makes it to your table, American Lamb is raised by dedicated producers and then prepared by chefs who are committed to using fresh local foods on their menus. The shepherd to chef connection.
There are approximately 80,000 sheep farms and ranches in the United States. The vast majority of the nation’s sheep operations are family owned and operated. And, they’re located in every state – from small flocks grazing on the grasses of the Northeast to larger flocks in the high mountain ranges of the West.
With a shared commitment to the land, the animals, each other and local communities they serve across America, a new generation of influence is setting the stage for great dining experiences everywhere. Today’s shepherds are family-focused, entrepreneurial and dedicated to the health and welfare of the sheep – therefore dedicated to bringing quality product to consumers.
Chefs, your customers care about where their food comes from so call out fresh homegrown lamb on your menu and source from one of the 80,000 farms made local in every state. Lamb can be raised nearly anywhere and are available fresh year round thanks to their great adaptation to a wide range of climates and management systems. American Lamb takes pride in forgoing all artificial growth hormones to keep their animals all-natural, healthy, and safe.
Whether you choose to cook using the shank, ribs, sirloin chop, or shoulder, American Lamb can be prepared in a variety of ways. Visit the American Lamb Board at AmericanLamb.com for recipes inspired by each cut of meat and learn about the best wines to pair with each prepared dish. AmericanLamb.com has everything you need to know about serving the perfect piece of lamb: buying and storage tips, nutrition facts, recipes, and the story of your lamb from pasture to plate. Want to know where you can find an American Lamb purveyor nearest to you? Use the Lamb Locator to find places that distribute small custom orders to wholesale packages.
Family farmers and ranchers raise sheep in nearly every state in the U.S., making fresh, local lamb available wherever you are. Fifty percent of the lamb consumed in the U.S. is imported from Australia and New Zealand. Keep in mind that American Lamb is up to 10,000 miles and 30 days fresher than imported product. From taste, freshness, to sustainability, American Lamb is a mindful choice for culinarians residing in the United States.
Discover homegrown American Lamb stories and recipes to inspire your menu. The following recipe is courtesy of Michelin-starred Executive Chef Joachim Splichal. Splichal is the founder of Patina Restaurant Group, which boasts approximately 60 world-class restaurants and foodservice operations in the United States. Learn more about Joachim Splichal on his Chef’s Roll profile.
