In the Lamb-Light
Chefs nationwide embrace American Lamb for its rich flavor and quality. We’ve teamed up with the American Lamb Board to share recipes, from fire-kissed chops to slow-braised shanks, highlighting the versatility of this homegrown ingredient.
From coast to coast, chefs are turning to American Lamb to add depth, complexity, and a touch of indulgence to their menus. Raised with care by dedicated farmers and ranchers across the country, American Lamb brings unmatched flavor and quality to every plate.
This month , we teamed up with the American Lamb Board to bring you a collection of recipes from some of the nation’s top chefs, showcasing how they prepare, season, and serve this homegrown ingredient. From wood-fired chops to slow-braised shanks, these recipes will have you rethinking American Lamb and reaching for it more often.
American Lamb is raised by shepherds and their families with thoughtful grazing that provides a wholesome diet for the animals and a cost-effective solution for natural land management. These farmers and ranchers are passionate about providing high-quality food and fiber in a way that sustains the industry, supports its communities, and preserves the land and resources for future generations. Sheep naturally help boost the health, productivity, and biodiversity of American pastures by enhancing landscapes, improving habitat, and supporting wildfire prevention. Grazing even positively contributes to the sustainability of other agriculture industries. From large-scale range operations in the west to smaller farm flocks in the east, American Lamb is raised with integrity in nearly all 50 states. This means enjoying meat that’s fresher than imported products, locally curated, and always hormone-free.
FEATURED RECIPES
