The USDA claims that, on average, each American eats approximately 67 pounds of beef every year, but only a measly 0.7 pounds of lamb, most of which is usually consumed during holidays. In other parts ...

After declining heydays in the mid to late 1900s, lamb and mutton have slowly reclaimed their spots in America's home kitchens -- albeit with less frequency than poultry or beef. But there's a reason ...

Sheep and mutton production numbers are down sharply from this time last year despite a strong start and increases in several key categories. According to a new report from Yuri Clemets Daglia Calil ...

The Saratoga Farmers’ Market is fortunate to have a variety of meat vendors, including lamb and mutton available from Elihu Farm. Mary and Bob Pratt raise both sheep and lamb for meat, plus laying ...

Roast a big piece of meat until half-done. Take it out of the oven, gash it to the bone in several places and rub the cuts with salt and cayenne; save the juices. Then throw this multiply-butterflied ...

Last Father’s Day, I spent the morning watching the men of Millheim Harmonie Verein Hall baste and flip barbecue on large open pits. There were beef clods, pork shoulders, and whole mutton. That last ...

A couple of Easters ago, I prepared the main course, which was ham and a leg of lamb. A retired couple had an unexpected reaction when the lamb came out of the oven. “This lamb does not event stink,’’ ...

Yet on Apple Creek Farm’s chalkboard list of grass-fed meats for sale at the winter farmers’ market in Brunswick, Maine, there it was: mutton. Farmer Jake Galle sells mutton ground into a rosemary ...

U.S. consumer demand for lamb is "up and to the right," and that's a double dose of good news for lamb producers, a new report says. Consumers are buying more lamb at prevailing prices and also are ...

When my bosses at Eater send around their annual December email asking for the biggest dining surprises of the year, I already know what to tell them: That Ernesto’s, chef Ryan Bartlow’s hip Basque ...

Domestic supplies of lamb have been shrinking for years. Imports, which have filled the gap for years, are declining.

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. America has never embraced the sheep the way it has the cow, the pig, and ...