Almost all lamb produced in the United States is sold in supermarkets and restaurants. Lamb consumption in the United States is heavier on the East and West Coasts due to their higher ethnic populations. Hispanics, Greeks and Middle Easterners eat more lamb and mutton than do other ethnic groups. Native Americans also consume a lot of lamb and mutton. Although very little mutton is consumed in America, its popularity is on the rise due to America's ever-increasing ethnic population, which typically consumes a considerable amount of mutton.
Most U.S.-produced mutton is exported to Mexico.
American lamb is preferred over Australian and New Zealand lamb. Australian and New Zealand lambs usually are just grass fed. American sheep genetics are geared toward producing a superior product. Approximately 80 percent of U.S. sheep are geared toward lamb production, while just the opposite is true for Australia, where approximately 80 percent of the sheep are raised for wool. American lamb is often regarded as a better buy than foreign lamb since U.S. sheep carcasses are approximately 25 larger than Australian and New Zealand carcasses.