Rick Stott has accepted the position of CEO for Superior Farms Lamb.

Lamb is uniquely positioned to offer retailers, foodservice operators and export markets a product that is delectable, nutritious and without question creates a special eating experience.

Only a few short months after being promoted within the company, Greg Ahart finds himself in a new and important role at Superior Farms.

The fifth generation of the Strassburger family has begun to build Strassburger Meats outward from its legacy steakhouse business, launching a new retail line, opening up an e-commerce storefront and expanding into the export business.

Ahart, a 17-year veteran of Superior Farms, currently serves in the capacity of national director of producer relations.

It has been many years since the meat industry could look at the start of a new year with something more than trepidation.

Today, there are approximately 80,000 sheep ranches and farms in the United States that produce about 200 million pounds of lamb each year for the U.S. market.

Through the first 10 months of 2012, veal farmers and packers have faced similar challenges as other livestock sectors.

The natural casings are sold primarily to sausage makers, wholesale meat distributors and butcher shops.

Superior Farms has launched Lamb Slow Cookers, inspired by world flavors and designed for today’s at-home foodie.