Articles Tagged with ''lamb''

The ALB shares American lamb information and classroom tools at the Center for the Advancement of Culinary Education Leadership Conference.

This product is made with real Wisconsin cheddar cheese and bacon plus a natural, tender lamb casing.

ALB will participate in Tacolado, hosted by La Cocina in San Francisco.

The goal of regenerative agricultural practices is to promote not only climate change mitigation but also improved productivity and profitability for producers as their soil regains fertility and resiliency.

The USDA Agricultural Marketing Service reports a boost of $1.27 per pound for all lamb cuts — domestic and imported — in July.

This campaign is designed to make lamb an approachable choice for summer parties and to educate consumers about outdoor cooking techniques such as grilling and smoking.

National Lamb Feeders Association’s Howard Wyman Leadership School participants go through the Lamb 509 program, an educational program designed to enhance sheep producers’ understanding of meat quality and marketing.

Promotion intends to get more American lamb on the menu at the next neighborhood get-together.

Sustainability ranks as a top priority for ALB.

Taziki’s is introducing a Southern-Style Lamb Burger as a limited-time special this summer.