Research Shows Menuing of Lamb on the Rise
July 18, 2014

A quantitative research study by Datassential MenuTrends™ reveals that lamb is being menued more and more in restaurants beyond fine dining. Based on data from 4,800 restaurants including national chains, regional chains and independent restaurants, the study reports that "lamb has been on a steady rise in use among U.S. chains and independents with an increasing menu penetration of 13 percent compared to 4 years ago."

The study notes that lamb entrée penetration has shown growth in contrast to many of the top menued proteins, which have shown declines in recent years.

"Consumers, especially Millennials, have traveled and like to explore foods from around the globe," said Megan Wortman, executive director of the American Lamb Board. "Much of lamb's growth on menus is due to the interest in authentic Mediterranean and Indian dishes."