Worldwide | U.S. Lamb Exports Rise Sharply Through November | U.S. lamb, mut...

Worldwide

U.S. Lamb Exports Rise Sharply Through November

U.S. lamb, mutton and variety meat exports increased 59 percent in volume to 13,177 metric tons (mt) and 71 percent in value to $26.5 million through the first 11 months of 2006 compared to the same time period in 2005.

Mexico is the No. 1 market for lamb exports followed by Canada and the Caribbean. USMEF conducts several activities in both Mexico and the Caribbean that include U.S. lamb and encourage its use by restaurant chefs and the foodservice industry.

The USMEF Chef Competition  held each year encourages chefs in Mexico and the Caribbean to create innovative dishes with U.S. lamb in addition to beef and pork. This competition helps expand the use of U.S. lamb in these two regions. U.S. lamb, mutton and variety meat exports to Mexico increased 75 percent in volume to 6,109 mt and 87 percent in value to $10.3 million through November 2006.

USMEF Caribbean Consultant Liz Wunderlich reports resort chefs are focusing on lamb cuts other than typical racks and legs. She also said most tourists to the islands enjoy lamb with a mild taste and the kind of marbling that makes it juicy and tender. U.S. lamb is grain fed, which creates a milder taste and a more marbled meat than lamb that is grass fed.

U.S. lamb, mutton and variety meat exports to the Caribbean through November 2006 increased 45 percent in volume to 1,171 mt and 102 percent in value to $5.9 million compared to the same time period in 2005.

Worldwide

U.S. Lamb Exports Rise Sharply Through November

U.S. lamb, mutton and variety meat exports increased 59 percent in volume to 13,177 metric tons (mt) and 71 percent in value to $26.5 million through the first 11 months of 2006 compared to the same time period in 2005.

Mexico is the No. 1 market for lamb exports followed by Canada and the Caribbean. USMEF conducts several activities in both Mexico and the Caribbean that include U.S. lamb and encourage its use by restaurant chefs and the foodservice industry.

The USMEF Chef Competition  held each year encourages chefs in Mexico and the Caribbean to create innovative dishes with U.S. lamb in addition to beef and pork. This competition helps expand the use of U.S. lamb in these two regions. U.S. lamb, mutton and variety meat exports to Mexico increased 75 percent in volume to 6,109 mt and 87 percent in value to $10.3 million through November 2006.

USMEF Caribbean Consultant Liz Wunderlich reports resort chefs are focusing on lamb cuts other than typical racks and legs. She also said most tourists to the islands enjoy lamb with a mild taste and the kind of marbling that makes it juicy and tender. U.S. lamb is grain fed, which creates a milder taste and a more marbled meat than lamb that is grass fed.

U.S. lamb, mutton and variety meat exports to the Caribbean through November 2006 increased 45 percent in volume to 1,171 mt and 102 percent in value to $5.9 million compared to the same time period in 2005.