Superior Farms Introduces Pulled Lamb

Precooked & Pulled Boneless American Lamb Shoulder Takes Out the Guesswork and Serves Up Menu Possibilities.

March 12th, 2015 (DIXON, CA)–Aimed at the growing casual-dining sector, Superior Farms’ new Precooked & Pulled Lamb Shoulder made its trade debut at this week’s International Restaurant & Foodservice Show in New York. Featuring sustainably raised and humanely harvested American lamb, Superior Farms’ new product will enable chefs to menu lamb more easily and frequently.

From pulled lamb sliders and burgers to lamb benedict, Superior Farms’ versatile product will enable chefs to capitalize on growing trends and offer their customers more to choose from with small plates, slider and brunch offerings.

“We developed this product in collaboration with chefs,” says Anders Hemphill, Vice President of Marketing & Brand Strategy for Superior Farms. “With the convenience of our new pulled lamb product, chefs will now be able to menu lamb as frequently as they like. Whether they add a California Lamb Taco to their offerings, a Lamb Cheesesteak Sandwich and so on, chefs will be able to innovate with some pretty delicious flavor combinations.”

Superior Farms’ timing is on target. According to a recent Dataessential report, lamb is the fastest-growing animal protein on restaurant menus, and in 2014, appeared on 13 percent more menus than in 2000.

“We’ve known that the possibilities are endless for lamb,” continues Hemphill.  “Chefs at the International Restaurant & Foodservice Show in New York are telling us that they love how versatile and affordable this new product is.  We are keenly aware of the pressures and constraints they face in the kitchen. Superior Farms’ Pulled Lamb Shoulder will allow for multiple low-cost applications that will draw new customers and plate profits.”

“Ounce for ounce, lamb packs flavor and nutrients, allowing restaurants to create appealing menus for health-conscious consumers and foodie palates, says spokesperson Rebecca Scritchfield, registered dietitian nutritionist. “The new pulled lamb product is high in protein, rich in vitamins and minerals, and low in sodium, making it a versatile ingredient for new inspiring dishes.”

Superior Farms’ Pulled Lamb Shoulder is:

  • Proudly raised by American Ranchers
  • Produced from a boneless lamb shoulder (minus external fat)
  • Fully cooked—seasoned only with salt & pepper
  • 100% cook yield as product reheats in the bag and retains moisture
  • Halal Certified
  • Naturally raised & humanely harvested

“Consumers are looking to restaurants for new culinary experiences that are flavorful and delicious,” says Scritchfield. “Pulled lamb is perfect for this. It’s comfort food with that wow-factor, a terrific combination for traditional lamb lovers or millenials looking to try something brand new.

For more information about purchasing Superior Farms’ American Lamb products and Superior Farms’ Precooked  & Pulled Lamb Shoulder, contact Superior Farms’ customer service at 1-800-228-5262.


Superior Farms, founded in 1964 with headquarters in Davis, California, is North America’s largest processor and marketer of lamb. The company is the recognized leader in the retail and foodservice markets it serves, providing products and services to customers throughout the United States, Canada, and more than 10 countries. The company has approximately 400 employee-owners at its nationwide network of facilities and offices. Twitter: @eatlamb  An ESOP Company (Employee Stock Ownership Plan), Superior Farms is an employee-owned company whose members take pride in their individual roles and contributions to the company’s success.

Superior Farms Announces new Farmer’s Mark brand and Sets New Antibiotic Goals

Superior Farms announced today the introduction of Farmer’s Mark American Lamb.  This new brand is sourced from lambs that are 100% free of antibiotics and added hormones.

The company has also set a goal of reaching antibiotic free status for at least 50% of all lambs purchased by 2020.  The company sources lambs from more than one thousand family farms and ranches across the United States and is dedicated to working with these farms to meet this new goal.

Currently, 25% of the lambs purchased by Superior Farms qualify as antibiotic free.  The company started the antibiotic program in 2006 and has seen incremental growth in the program since its inception.  This growth is due in large part to increase consumer demand for antibiotic free foods.  Superior Farms has worked with its producer community in order to increase the number of lambs that will qualify for the antibiotic free Farmer’s Mark brand.

Anders Hemphill, Vice President of Marketing and Brand Strategy said, “We’re excited to offer this new brand to our consumers who want to know more about how their food is produced and are looking for antibiotic free products to serve to their families.”

In order to qualify for the program lambs must not have received any antibiotics or ionophores which includes all human medically important antibiotics.    

Superior Farms is committed to the responsible use of antibiotics.  “If lambs fall sick, producers are responsible to properly care for the animal and to bring them back to health following their proactive herd health program,” said Lesa Eidman, Superior Farms Director of Producer Relations.  “If a lamb needs antibiotic treatment we encourage producers to treat them back to health, and to identify that lamb in order for it to be traced so that it doesn’t qualify for this program, and the withdrawal period is met.”

Superior Farms is proud to be an employee owned company working with American family farms to provide the best quality lamb to American consumers.