Curiously, Americans consume only two to four pounds of lamb per capita a year as compared to more than 100 pounds of beef. Lamb, however, is completely dominant as the meat of choice in southeastern Europe, North Africa, the Middle East and Moslem India. Although American consumption of lamb pales in comparison to other countries, the U.S. does not produce enough lamb to satisfy consumer demand. Much of the lamb sold in the U.S. is shipped in frozen from New Zealand and Australia. However fresh American lamb is generally milder in flavor, more tender, with cuts that are usually larger and meatier.
American lamb is a prime source of high-quality protein, vitamins and minerals.
Its protein is nutritionally complete, with all eight essential amino acids in the proper ratio. It rates high in B vitamins, niacin, zinc and iron. Because the meat contains very little marbling, a 3-ounce serving supplies only 176 calories. The rest is mono or polyunsaturated, the good fat in one s diet. There are three categories of lamb.