When bringing up one of our most favorite topics, American lamb meat, we often get a response from someone stating that they have never had it and do not know what it tastes like.  After telling the person that they have been “missing out” we often challenge them to go try it for themselves.  We are all individuals and just like anything else in life, our tastes are subjective and unique.  This certainly holds true with the food we eat. 

American lamb meat can taste differently than its counterparts on the other side of the world (namely speaking Australia and New Zealand).  There are a variety of reasons for this and we will provide a quick breakdown for each below. The three major distinctions can be attributed to the type of sheep being bred, age of sheep when butchered and probably most important, what the animal eats.  

Let’s dive in:

Sheep Breeds

Different breeds of sheep are raised in each country.  And much like different species of animals, the different breeds of sheep can taste differently as well.  Suffolk sheep are the most common breed that is used for lamb production in the U.S.  These sheep have white wool and a black face.  Their black legs do not have any wool on them.  The meat they produce is lean and mild tasting.  If coming from American producers isn’t enough for you to try it then the mild flavor should also be a reason.  A mild flavor is a great entry point for someone who has never tasted it before.  Being mild, it still has its distinct flavor and is still packed with nutrients.

In Australia, the most common type of breed is the Dorper or Merino breeds. New Zealand typically uses Coopworth or Romney.  The flavors out of these breeds are often considered to be richer in taste.

Age of Harvest

Depending on how old the animal is when it is slaughtered will impact the taste.  We’ve all heard of mutton (and in many cases horror stories that went along with it).  Mutton is an older sheep that has a much different and stronger flavor then the lamb meat most of us are accustomed to.  American lamb is typically harvested at a younger age (around 6-8 months).  By utilizing these animals at that young age, the result is a very tender meat with a mild taste.  On the contrary, Australian and New Zealand sheep are often harvested at an older age.  Usually after one year up to a year and a half.  By waiting to butcher, the flavor is more robust which can be good or bad depending on the palate of the individual.

Animal Diet

Perhaps the most important variable in the taste of lamb meat is the diet of the animal.  Lamb raised in America typically graze during the summer months. In the western United States, grazing typically occurs at high altitudes that provides foraging opportunity for different grasses and even weeds.  Grains can be added when the sheep are being fed in corrals.  Grains are also typically used when the lamb is in its final stages of life, just before being processed.  For these reasons, American lamb meat has a more subtle and delicate flavor.  The sheep in NZ and Australia tend to be more grass-fed which lends to a different taste, many of which describe as being more “gamey”.  Not to worry though, if you are seeking out “grass fed only” then there are plenty of lamb producers here in America that market their lamb as exactly that. 

Don’t just take our word for it though.  Find some lamb meat produced in America and give it a shot.  We know you will be pleasantly surprised.  Once you understand the flavor, you will be even more enticed to try it again.