|
|
|
Lamb menu items remain steady in 2008According to a recent report from Food Beat, Inc., lamb items appearing on the top 200 chain restaurant menus as well as lamb items on white tablecloth operator menus have remained steady in 2008. The report shows that 15 chains menu lamb with 17 lamb menu items in 2008. Steakhouses account for 59 percent of lamb menu mentions at chain restaurants. Lamb chops/rack account for 76 percent of chain menu lamb items. Food Beat, Inc. reported that about 74 percent of the white tablecloth operators in their database known as "Trendspotters" menu lamb. Lamb represents about 11.8 percent of the protein mentions on these menus, up from 11.4 percent reported in 2007. Seventy-four percent of lamb mentions on Trendspotter menus are in an entrée with 14 percent found in appetizers, followed by applications in small plates, sandwiches and as an ingredient in a side dish and a lamb stew. Twenty-five percent of lamb mentions on Trendspotter menus do not specify a cut. Where a cut is mentioned, lamb chops predominate, followed by loin/tenderloin, rack of lamb, shank, ground and leg. Several menu items included multiple cuts. Many of the Trendspotter operators emphasize the domestic origin of lamb on their menus. Twenty-seven of the 74 restaurants that menu lamb mention domestic sources while imported sources are mentioned by just five restaurants. "Fine dining chefs and restaurateurs want their customers to know that they are using local, fresh, high quality ingredients like American Lamb," said Megan Wortman, executive director for the American Lamb Board. Examples of domestic lamb menu items include: --Mustard Crusted Colorado Lamb Ribeye, Abacus, Dallas, Texas; --California Lamb T-Bone, Boulevard, San Francisco, Calif.; --Saddle of Oregon Lamb, Café Juanita, Kirkland, Wash.; --Slow Cooked Lamb Leg and Rack of Colorado Lamb, Campton Place Restaurant, San Francisco, Calif.; --Cashew & Mint Marinated Grilled Colorado Lamb Chops, Chef Allen's, Aventura, Fla.; --Trio of Jamison's Farm Spring Lamb, Kinkead's, Washington, D.C.; --Stinco d'Agnello (domestic lamb shank), Lidia's Italy, Kansas City, Mo.; --CK Spring Lamb Catalan-Style, Lucques, Los Angeles, Calif.; --Colorado Lamb Burger, Rioja, Denver, Colo.; --Spinach-Ricotta Gnocchi with Ragout of Braised Sonoma Lamb, Spago Beverly Hills, Beverly Hills, Calif.; --Cattail Creek Lamb Leg, Wildwood Restaurant & Bar, Portland, Ore. The American Lamb Board (ALB) is a national promotion, research and information organization whose purpose is to strengthen the position of lamb and lamb products in domestic and foreign markets. The 13-member board, appointed by the Secretary of Agriculture, is composed of six producers, three feeders, one seedstock producer and three first handlers. The work of the Board is overseen by the U.S. Department of Agriculture's Agriculture Marketing Service. Date: 9/18/08 Advertisement
Copyright/Privacy
Copyright 1995-2009. High Plains Publishers, Inc. All rights reserved. Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com |
Market Snapshot Inside Futures |
