The leading purveyor of farm-to-table American lamb expands pre-cooked offerings with versatile Mediterranean-inspired product for appetizers and entrees.
The objective of this study was to evaluate the effects of marbling category and postmortem aging on the palatability of lamb loin chops as determined by U.S. consumers.
As I've mentioned before, dry-aged beef offers a flavor that is more intense than traditionally aged beef. And this is where our friend, the humble sheep, may have an opportunity to ride the wave of flavorful red meat.
There is growing interest in lamb especially among consumer segments targeted by the American Lamb Board’s communications programs (Millennials and thoughtful eaters). In addition, there are strong indications that the ALB messages are getting through to these target audiences.
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