American lamb has an excellent nutritional profile, fitting in perfectly with the trend toward lighter, leaner and more healthful foods.

Nutrient-dense American lamb provides an excellent source of iron, protein, zinc, niacin and the B vitamins. A 3-ounce serving of lean lamb averages 176 calories, and only about 36 percent of the fat is saturated. The rest is mono or polyunsaturated. The same 3-ounce serving also contains just 76 milligrams of cholesterol

American lamb no longer is considered a seasonal meat. Lambs are produced in every state under widely varying weather conditions. Producers have a constant supply of high quality lamb 12 months of the year. The country's estimated 75,000 lamb producers are dedicated to keeping fresh lamb on your menu year-round.

American lamb comes in a wide variety of cuts, creating many exciting menu and serving possibilities with alternatives well beyond the traditional rack and chop.

Primal and sub-primal cuts come in a variety of chef-ready portions, including bone-in and bone-out shoulders, legs and saddles, boneless Saratoga roll, boneless sirloin, tenderloin, kebob and stew cubes, dinner ribs and Denver ribs.