Great informative article. I have probably cut over a million pound of lamb in the almost 30 years of being a meat cutter and what I can say is U.S.A. lamb today has about 300-400% more fat now than it did when I first started. It's great for grilling, but bad for the bottom line. This is why I believe you do not see domestic lamb in grocery stores, but the New Zealand, Australian lamb, leaner, cheaper, but a more gamey. Once again , nice article.