American Lamb Board Supports Restaurant Workers

Taking care of ourselves and others is part of the new normal as we all navigate the COVID-19 pandemic. “Adjust and adapt” is the ongoing mantra for the sheep industry, as American Lamb producers continue to tend their flocks with what they have available, and direct marketers and processors shift resources necessary to persevere during these unprecedented times.

Most of the lamb industry’s foodservice partners are closed or providing limited take-out service, putting restaurant workers in urgent need. In an effort to support this situation, the American Lamb Board (ALB) is partnering with The Lee Initiative ( in its new program to provide to-go meals and essential supplies for hospitality members in need.

Traditionally, more than 50% of all US lamb sales go through the foodservice channel. For our American Lamb industry, doing what we can to help them now will mean that after this crisis restaurants can return to their full vibrancy more quickly.

Through its Restaurant Workers Relief Program, The Lee Initiative is turning restaurants across the country into relief centers for any foodservice worker who has been laid off or had a significant reduction in hours and/or pay. Local chefs and support staff are preparing hundreds of to-go meals for their peers. ALB is working with several of the participating restaurants to donate American Lamb to help provide nutritious and delicious meals to these workers who have been a part of our link to the consumer.

By Brian Allmer - The BARN

Brian Allmer & the BARN are members of the National Association of Farm Broadcasting (NAFB), the Colorado FFA Foundation, the Colorado 4H Foundation, the Colorado Farm Show Marketing Committee, 1867 Club Board Member, Denver Ag & Livestock Club Member, the Weld County Fair Board, the Briggsdale FFA Advisory Council, Briggsdale 4H Club Beef Leader & Founder / Coordinator of the Briggsdale Classic Open Jackpot Show.