Lamb offers a profitable, high margin with low operational costs. As a specialty item, lamb entrees cost less than veal or lobster.
American lamb is fabricated to yield more versatile, labor-saving cuts.
These cuts make lamb less labor intensive, simpler and more economical to prepare and serve, as well as ensure portion control and minimize waste. Lamb always presents a good value to your customers. Your best customers. Statistics show the lamb consumer is young, affluent, well educated and enjoys a variety of new foods. Thus, the people most likely to choose lamb are the same ones you're hoping to attract to your restaurant.