Happy National Roast Leg of Lamb Day! * The oldest organized industry is raising sheep. * Lamb producers are scattered all across America, but the vast majority of flocks inhabit the Western Rangelands. * American sheep production peaked during the 1940s and 1950s at more than 55 million sheep. * American sheep produce milk, wool, and mutton or lamb meat. * There’s no “typical” lamb flock: farm flocks can start at 50, but large operations go all the way up to 10,000. * Sheep are exclusively herbivores; they eat a range of grasses, legumes, and forbs. * A rack roast typically has 8 rib bones in it. * An American lamb rack weighs approximately 1-1/2 to 2 pounds. * Lamb, mutton, and hogget (UK, New Zealand and Australia) are the meat of domestic sheep. The meat of a sheep in its first year is lamb; that of a juvenile sheep older than 1 year is hogget; and the meat of an adult sheep is mutton. * This meat generally is more tender than that from older sheep and appears more often on tables in some Western countries. * All American Lamb is hormone free and American Lamb can be offered as all-natural products that are antibiotic free. #NationalRoastLegOfLambDay #RoastLegOfLamb 🐑 #FoodSales #NonFoodSolutions #FoodConsultant #DisposableSolutions #FoodDude #FoodService #Food #FoodServiceSolutions #NobertSales @NobertSales (at Germantown, Tennessee) https://www.instagram.com/p/CdRr71Jg54R/?igshid=NGJjMDIxMWI=
