What Australians say about their lamb

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Australia exports beef, lamb and goat meat.

Here is some material from the Web site of Australian lamb producers. Nothing specific is said about raising sheep without antibiotics and growth hormones, though that's suggested:

Australian Lamb: Five Things to Know

1. Australian lamb is a high quality and convenient protein.

• From free-range/naturally fed lambs
• Free of artificial additives
• Naturally lean and tender, trimmed of excess fat and bone
• Delicious, mild flavor

2. Australian lamb is good, and good for you!

• Australian lamb is an all-natural product. Australian lambs are raised naturally on lush green pastureland.
• Lamb is a valuable source of protein, minerals and B-group vitamins including niacin, thiamin and riboflavin.

* Data Source; USDA, 1999 Nutrient Database for Standard Reference, Supplementary Data on Australian Lamb.

3. Australian lamb is available at retailers across the country.

Look for the Product of Australia stamp, as Australian lamb is marketed under a number of different brands in the United States including: Southern Cross, Aussie Lamb Brand, Country Meadow, Opal Valley and Mt. Grambie.

4. Australian lamb recipes for every night of the week are available for free from www.australian-lamb.com.

5. Many of America’s finest chefs use Australian lamb in their restaurants, including Anita Lo of Annisa in New York City.

In addition to lamb and beef, Australia is now exporting goat meat. See: Australian goat meat

American producers say Australia can sell its beef and lamb here for less than U.S. products, because costs are lower in that country.