Shoppers turning away from lamb
Story Added : 04th May 2011
While this is great news for farmers, restaurants and consumers are turning to beef, chicken and pork.
Shoppers are paying up to 50 per cent more for racks and 26 per cent more for lamb legs than they did a year ago.
Supply constraints are also occurring in New Zealand and the US.
According to the Australian Bureau of Statistics, retail lamb prices for the March quarter increased seven per cent on the December quarter and the price of lamb has now gone passed beef.
Meat and Livestock Australia (MLA) is urging consumers to look out for affordable cuts that are still lining supermarket shelves.
MLA marketing general manager, Glen Feist, said now is the time to educate chefs and butchers and consumers about how to get the most out of lamb using less expensive cuts.
"We want to inspire people with ideas from around the world where they are great at turning less expensive cuts such as shoulder, neck, rump, mince and ribs into delicious meals," Mr Feist said.
"Chefs, butchers and consumers need to be reminded that lamb doesn't need to be saved for a special occasion; there is a wide range of cuts that can be turned into fantastic meals to suit different tastes, occasions and budgets."