Why U.S. Lamb & Veal
U.S. lamb and veal are tender, premium proteins that appeal to a wide variety of customers. American lamb has a mild yet distinctive flavor, thanks to its pasturing, specialized diet and select breeding. It’s also a protein powerhouse, delivering 23 grams of protein per 3 ounce serving, with many lean cuts such as the leg, loin and shoulder. American lamb is meatier than lamb from other origins, making it a better value with uncompromising quality.
American veal is lean, versatile and quick to prepare. In general it contains less marbling than beef but is rich in protein and nutrients like zinc, niacin, vitamin B-12 and B-6. Both American lamb and veal are excellent for quick cooking methods like stir-frying or grilling, while many other cuts can be profitably prepared in styles ranging from European, to Latin American, to African.
U.S. Lamb & Veal Benefits
Subject to one of the most rigorous inspection and food safety systems in the world
Packaged by cut for convenience in foodservice and retail
American lamb is raised in every state, for the freshest delivery
Temperate climate means lamb is raised all year round for ultimate freshness
American shepherds and ranchers are committed to protecting the environment and fostering animal well-being
Know Your Lamb: Lamb Cuts
Click or tap a region to see cuts.
Neck & Slices
Shoulder Cuts
Square Cut Shoulder (207)
Shoulder BRT (208)
Short Ribs/Dinner Ribs (209B)
Rack Cuts
Single 8-Rib Back – split rib section; cap on, chine off (204A Modified)
8-Rib Rack – Frenched cap off (204D)
Breast Cuts
Breast Points/Brisket Pieces
Deckle/Sternum
Square Cut Breast (209B PSO:1)
Denver Ribs – square or baby back ribs (209A)
Front Shank Cuts
Foreshank (210)
2-inch Osso Buco from Foreshank
Block Ready Bone In 1×1 Loin
(232A PSO:3)
Center Cut Sirloin
( 234G Modified)
Flank
Back Shank Cuts
Hindshank, Heel On (233G)
Volcano (Frenched) Hind Shank
Osso Buco From Hindshank (1233G)
Rear Cuts
Leg Trotter Off (233A)
Center Cut Leg – Also called Semi-Boneless or Short Cut, Shank Off, Sirloin Off (233D Modified)
Leg, Boneless with Sirloin BRT (234)
Top Round, Cap On (234E)
Boneless Leg Outside (234C)
