Lamb/Veal

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

LambBoard.com now has resources on checkoff production, promotion and other programs.

Registration closes Sept. 16, limited to the first 50 registrants, and there is a $100 registration fee.

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.

Products were produced without the benefit of federal inspection.

Red-meat buyers meet with U.S. suppliers in Cartagena, Colombia, during the 11th edition of the showcase.

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.