How the Pandemic Made Lamb More Popular in America
A year ago, lockdowns crushed Easter, restaurant and cruise-ship sales all at once. Then a strange thing happened in U.S. kitchens.
Hasnain says:
“Still, lamb has been saddled with a bad rap in the U.S. ever since World War II, when returning servicemen wanted nothing to do with it after years of canned mutton. “We’re still a niche protein when compared to beef, pork or chicken,” said Anders Hemphill, vice president of marketing at Superior Farms based in Sacramento, California. Typically, he said, “Americans eat 60 pounds of beef, 100 pounds of chicken, 50 pounds of pork—and 1.1 pounds of lamb.”
“