Irish lamb arrives in the USA: From pasture to plate in NYC
Irish butter has its fair share of devoted American fans, and Irish beef carved out its own space long before that. Now, another taste of Ireland has arrived to the US dining scene: Irish lamb.
This autumn, at a showcase event in New York City, Bord Bia (Ireland’s Food Board) announced Irish lamb has officially landed in the US market. The event marked the first time Irish-grown lamb has been served publicly in the United States since access was granted in 2022.
It’s a premium, natural product sourced from family run farms, and fully traceable from farm to fork.
Renowned Irish chef Mark Moriarty travelled to the US for the event, preparing a series of dishes designed to highlight the versatility of Irish lamb across global cuisines.
His dishes included herb-crusted rack of lamb, glazed lamb neck hotpot, roasted lamb rump, and mini spiced lamb brioche burgers.
Why Irish lamb?
The event showcased the exceptional quality, sustainability, and provenance of Irish lamb. It is grass-fed, pasture-raised and traceable to family farms across Ireland.
The result is lamb that has a reputation for being mild, tender and naturally flavourful, shaped by a long grazing season. It has a clean flavour that takes well to herbs and slow heat.
Sustainability and ethical food sourcing
American diners that are increasingly interested in food provenance and sustainability, alongside distinctive flavours, Irish lamb ticks a lot of boxes.
“Bord Bia’s market research shows us that lamb consumption is growing in the US. Younger consumers, who are open to eating more lamb are willing to pay more for quality lamb that is reared ethically and comes from a natural environment,” says Jim O’Toole, Bord Bia’s CEO.
“It’s a premium, natural product sourced from family-run farms, and fully traceable from farm to fork. The success of Irish lamb in the US is also about highlighting the fact that Ireland produces lamb year round, versus the seasonal production of our competitors.”
First shipments of Irish lamb
Wholesale partner in the US, Marx Imports, has begun shipments of Irish lamb, following its success with Irish beef.
“We’re thrilled to now introduce Irish lamb to American dining tables,” says Justin Marx, EVP of Marx Imports. “The launch of Irish lamb comes at a time when US consumers and chefs are increasingly seeking sustainable, high-quality proteins. With its natural farming methods, full traceability, and remarkable eating quality, Irish lamb from ABP [Irish supplier] is perfectly positioned to meet that growing demand.”
For the American diner, this means the chance to first experience Irish lamb in restaurants, and in time, in their own kitchens. With sheep meat consumption in the US expected to reach over 17,000 tonnes by 2029, this new arrival to the market couldn’t be better timed.
Want to cook with lamb at home?
Explore Irish lamb in your own kitchen through these Bord Bia recipes.
