Irish lamb launched into US market at New York event
Sheep meat consumption in the US is expected to reach more than 17,000 tonnes by 2029.
Irish lamb was served for the first time in the US at a landmark event in New York hosted by Bord Bia.
It followed permission granted to Ireland in 2002 to export lamb into the US.
The event, which took place on Park Avenue yesterday, showcased to food media, chefs, restaurateurs, and trade partners the exceptional quality, sustainability, and provenance of Irish lamb, which is pasture-raised on family farms across Ireland.
Irish chef Mark Morarity travelled to the US for the event, preparing a series of dishes designed to highlight the versatility of Irish lamb across global cuisines.
In 2024, total Irish food and drink exports to the US were valued at €1.8bn, up 22% on 2023, making it Ireland’s second-largest export market after the UK. Sheep meat consumption in the US is forecast to reach more than 17,000 tonnes by 2029, providing perfect export opportunities for Irish companies.
Currently, New Zealand and Australia are the two largest suppliers of imported sheep meat to the US. The two countries export 98% of all imports in volume terms.
Australia is the largest supplier to the US, accounting for 76% of imports, followed by New Zealand, which accounts for a further 23% of total imports.
Before 2022, sheep meat exports from the EU to the US had been banned due to the presence of scrapie, a fatal degenerative disease affecting the nervous system in sheep and goats, in certain EU member states.
Bord Bia chief executive Jim O’Toole said a key part of promoting Irish lamb in the US will be positioning it as a premium product with high health and nutritional benefits, while also highlighting Ireland’s commitment to food safety standards and sustainability.
“Younger consumers, who are open to eating more lamb, are willing to pay more for quality lamb that is reared ethically and comes from a natural environment,” he said.
“With this in mind, Bord Bia’s focus will be on raising the profile of Irish sheep meat through awareness of it as a premium, natural product sourced from family-run farms, and fully traceable from farm to fork. The success of Irish lamb in the US is also about highlighting the fact that Ireland produces lamb year-round, versus the seasonal production of our competitors,” Mr O’Toole explained.
US wholesaler Marx Foods, which already imports Irish beef, received the first shipment of lamb to the US from Irish Country Meats, the sheep meat division of ABP Food Group.
Commercial director with Irish Country Meats Paschal Walsh said: “We are incredibly proud to see Irish lamb enter the United States, a significant milestone for Ireland’s agri-food sector and Irish Country Meats. Gaining access to the US marketplace is a testament to the dedication of our team and the hard work of our farmers.”
Bord Bia’s New York office is now targeting lamb buyers in the US for visits to Ireland in May to demonstrate the substance behind Ireland’s claims. Bord Bia plans to also increase its promotion of lamb at trade shows in the US and introduce Irish exporters to potential customers and routes to market.
Bord Bia’s meat and foodservice market specialist Adam Hannon commented: “Bord Bia has been engaging with key importers and customers over the last year, and we have planned an intensive programme of engagement with key buyers and trade to secure a smooth and swift process for Irish companies wishing to export to the market.
"This access decision will accelerate Bord Bia’s activities with lamb buyers in retail and foodservice, optimise the value returned to Irish producers and bring its advertising message closer to the US consumer.”
