Lamb, of all things, is making a comeback in America.
Arby’s, the king of roast beef, will soon start peddling lamb gyros year round. Sandwich seller Potbelly Corp. is offering a gyro flatbread; Darden Restaurants Inc.’s Yard House brewery, a lamb burger topped with feta cream cheese; and Romacorp Inc., lamb ribs at more of its Tony Roma’s restaurants.
Meanwhile, fast-growing Mediterranean-style eateries such as Zoe’s Kitchen Inc. and Taziki’s, looking to their heritage, are featuring lamb meatballs and chargrilled lamb, along with hummus and pita.
As younger diners start showing more adventurous tastes, lamb is now on 20 percent of all U.S. restaurant menus, up from 17 percent a decade ago, according to food researcher Datassential.
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