Which Country Eats the Most Lamb? (2024)

FAQs

Which Country Eats the Most Lamb? ›

Mongolia tops the region at 45.1 kg per person consumed annually. This insatiable appetite for lamb and mutton stems from a long-standing pastoral tradition. In comparison, Americans consume only .

Because so few states in America initially raised sheep, the cost for lamb meat would be higher than other meats. This cost barrier prevented many Americans from even trying lamb meat. This initial barrier has made it difficult for lamb meat to gain popularity in the US.

The highest level of goat meat consumption anywhere in the world is Sudan, where 8.6 pounds of goat is consumed per person annually. The industrialized country with the biggest appetite for goat is China, with 3.5 pounds eaten per capita each year.

Colorado is the most concentrated lamb feeding state in the country.

If we look at fatty acids, like CLA and omega-3's, lamb comes out victorious and can be seen as marginally healthier. If we look at vitamins, like B12 and zinc, beef comes out victorious. The bottom line is both are excellent and both should be eaten with abundance!

Lamb refers to meat from young sheep less than 12 months old, which is tender and mild in flavor. The meat from a sheep older than one year is called mutton, and it has a more intense flavor and somewhat less tender texture.

The country that consumes the greatest amount of chicken is the United States. Every year, the United States consumes approximately 15,000 metric tons of chicken, placing it significantly in front of the second-place region.

India has the lowest meat consumption (3 Kg per Capita per year). India has a significant vegetarian population and vegetarianism is deeply rooted in this country. Moreover, many Hindus abstain from consuming meat especially cow meat due to religious beliefs and restrictions.

Which US state eats the most beef? ›

Montana. Montana is renowned for its high consumption of red meat, particularly beef, driven by its strong ranching tradition and large cattle population. Studies reveal that Montana residents consume more red meat than anywhere else in the country, with an average intake of steaks and burgers three to four days a week ...

Pork, for example, is the most consumed meat globally, according to the United Nations Food and Agriculture Organization, making up 36% of the world's meat intake. The popularity of pork is closely followed by poultry, which is a staple in many countries due to its versatility and affordability.

THE MOST PREFERRED PROTEIN

Americans eat more than 85 pounds of poultry per year. Chicken is more widely consumed than any other meat. Consumers love the taste and practicality; it marries well with a variety of flavors, cooking methods and recipes.

New Zealand sheep are grass-fed throughout their lives, producing a more pronounced flavor. Typically humanely-raised and free-range sheep, they also tend to be leaner. Since it is slaughtered at a younger age and lacks grain feeding, it may have less marbling, but it is still very tender.

Countries with the Highest Beef Consumption as of 2023

However, when looking at the total consumption volume for a country, the United States ranks at the top. In 2020, United States residents ate 21% of the world's beef, which was nearly 27.6 billion pounds (12.5 billion kilograms).

Cultural traditions in New Zealand make it the industry standard to raise meat humanely and naturally. New Zealand lamb is grass fed throughout its life, unlike American lamb which is often grain finished to encourage larger size and higher body fat percentage.

That “gamey” taste, for lack of a better term, lies in the meat's fat, and is a result of the animal's diet. What it all comes down to is a particular type of fatty acid that lambs have and beef and chicken don't. It's called branched-chain fatty acid. This is something that humans can detect at really low levels.

Two major reasons for the decline of sheep production in the US are the decline for demand of wool and lamb meat. The increased use of synthetic fibers in clothing, manufacturing and fabric materials pulled consumers away from wool products.

Following an outbreak of bovine spongiform encephalopathy (BSE) in the 1980s and '90s, the United States banned the import of British and EU lamb for over 20 years.

The main reason was that the sheep meat available at butcher shops was usually mutton. People didn't like the flavour and the specific “gamey” taste. Putting it in a simple way, there was no tradition of cooking lamb dishes.