The love of lamb and mutton. We are big fans of both! Lamb is the meat from a sheep that is less than one year of age. Mutton has a more intense and developed gamier taste than lamb and comes from a sheep between 1 and 2 years of age. After two years, mutton is a bit more then I can handle.

Australia and New Zealand are the No. 1 and No. 2 importers of lamb to the U.S., accounting for more than 50% of this country's domestic consumption. Why has the demand for lamb been declining in America for decades? Our current per capita consumption is less than 1.5 pounds per person per year and only about half the U.S. population has ever even tasted lamb — that’s crazy!

Lamb is in grocers' meat counters all across our country but is perceived as a specialty product. It accounts for a small, small percent of total U.S. meat sales. The unfortunate part about our sheep consumption is that we prize only the leg, racks and loins which leaves an awful lot of the carcass to be used as ground. Sure, other parts find their way to other channels, like the pet industry, but it is the main reason lamb is pricy. When a large percentage of cost allocation is directed toward those few prime cuts, it keeps the cost to consumers higher at the grocery stores.

The weather is starting to turn more consistently warmer and the sky has more blue tarp days. The color green hasn’t appeared here yet, but the anticipation is everywhere! When I think of spring, my mind automatically zeros in on a roasted boneless leg of lamb over a slow wood fire. It’s rubbed with fresh garlic, a few sprigs of mint, fresh thyme, a generous portion of fresh rosemary, sea salt, cracked pepper and a slather of lemon-zested Dijon mustard, all rolled up and neatly trussed. Let’s add some roasted root vegetables, new potatoes glazed in fruity olive oil and whipped roasted garlic puree.

I can see all of this in my mind’s eye, the blade of my knife penetrating the crust of this golden-brown glistening leg. As I slice, small tiny beads of juice ooze from the perfectly cooked juicy medium-rare muscle. Yes, food porn. What can I say: I’m very passionate about food and I would bet money as you’re reading this you can almost taste it to.

Our other family favorite is the different lamb meatballs we make. Vietnamese, kofta, Greek, Italian, and some blended with plant-based protein to stretch it a bit farther without jeopardizing any flavor or texture. Yum.

I’ll finish up with a recommendationa: Keens Steakhouse NYC has the finest mutton chop I have ever eaten anywhere worldwide. Keens officially opened in 1885 and has quite the lively theater district history! Give it a go if you live near or are visiting NYC.

My query this simple; Do you eat lamb? And if so, what cut of meat do you buy?

Live well …

On the lamb

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