The Sheep Industry in the United States

Lamb, defined as the meat of sheep less than one year old, is produced year-round in the United States. The USDA reports that most lamb is brought to market between six and eight months old, when the meat is still quite tender. Lambs are sold in a range of ages and weights of up to one year old and 45 kilograms (100 pounds). Younger lambs may be sold under the names “suckling,” “hothouse,” or “milk-fed.” Lambs sold as “spring” or “Easter lamb” may be between three and nine months of age. (The name refers to traditional availability of lamb at this age, which was usually between March and October. However, advances in farming and animal husbandry have extended the availability of the meat.) New Zealand lambs are brought to market somewhat younger, at around four months old.