Michigan farmers raise sheep for both meat and wool. Michigan lamb is a lean and healthy source of protein, vitamins and minerals, and Michigan wool is a durable, warm and comfortable fiber.

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Michigan Lamb Facts

  • Lamb is the term for the meat of a young domestic sheep less than one year old. Sheep will generally have lambs by the time they are one year of age.
  • There are approximately 2,000 sheep producers in Michigan
  • It is estimated that there were 81,000 head of sheep and lamb in Michigan as of January 2014
  • 22,000 of these are market sheep and lambs, sold for wool and meat. 59,000 of them are breeding sheep.
  • In 2013, the number of Michigan sheep and lambs shorn was 65,000
  • Michigan farmers shorn 400,000 pounds of wool in 2013
  • The total value of Michigan wool in 2012 was $340,000


  • On average, a 3-ounce serving of lamb has only 175 calories and meets the
  • Food and Drug Administration’s (FDA) definition of lean
  • The leanest cuts of lamb include the loin, shank and cuts from the leg
  • Lamb is an excellent source of protein, vitamin B12, niacin, zinc and selenium
    Lamb is a good source of iron and riboflavin