What’s Your Lamb Jam?
Four Distinct Lamb Programs. One Standard of Excellence.
Great lamb isn’t just an ingredient. It signals an ambitious menu, invites thoughtful cookery, and gives chefs room to express style, heritage, and technique.
Lamb is far less common on America’s dinner tables than beef, chicken or pork, and at least part of the reason why goes back to the first half of the 20th century. Few lambs were processed during the first and second world wars, because wool was considered more essential. Thus, generations experienced lamb only as mutton, often canned. Mutton is tougher and gamier than young lamb, and those associations stuck. Even today, only 1% of the meat Americans eat is lamb.
At Marx Foodservice, we aim to change that perception and win new lamb converts to the flock. Our lamb programs offer an exceptional eating experience. They differ in the subtleties of flavor depending on their genetics, diet, and country of origin, but each program benefits from expert butchering for maximum yield that ensures consistency, so you can cost with confidence.
Serving lamb that sits at the pinnacle of eating quality assures a win-win for you and your guests. So, the question isn’t whether to run lamb; it’s which lamb program to run with.
Moralejo Merino Lamb
Mild grain-fed flavor with broad appeal.
Not every diner embraces lamb. Grain-fed, farm-raised Moralejo Merino Lamb from Spain will win them over with its mild, approachable profile and tender pink meat.
Spain has a long tradition of gastronomic greatness with lamb production dating to Roman times.
- Merino lamb is especially prized for tender, mild meat.
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Grain feeding leads to more marbling, increased tenderness and a less gamey flavor
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Earlier harvesting at 3-5 months (younger than most lamb produced in other countries) also contributes to tenderness and a milder taste.
Why chefs choose Spanish Merino Lamb:
- Tender texture and beautiful pink color
- Grain-fed consistency
- Milder flavor than grass-fed lamb
- Flexible across cuisines and cooking styles
If you’re introducing lamb or simply seeking a gentler lamb flavor profile for your dishes — Moralejo Merino lamb meets your needs without sacrificing quality. This is a product that even lamb haters will love.
ovation lamb
For chefs who care about yields as much as flavor.
Ovation grass-fed New Zealand lamb is aged for 96 hours and expertly butchered to deliver 100% yield and 0% prep. That means no unexpected trim loss, no back-of-house labor drain, and no surprises when you portion.
Ovation offers the classic taste of New Zealand lamb and is the country’s finest lamb producer. The flavor is clean tasting rather than gamey, making it versatile, an ideal choice for menus that need reliability across services. Better butchery adds to the value.
Why chefs choose Ovation:
- Weight-ranged consistency for predictable portioning
- Chef-ready fabrication to eliminate prep time
- Pleasant grass-fed flavor with broad appeal
- Consistent performance from delivery to plate
If your operation runs on precision, Ovation keeps food cost in check while maintaining premium quality.
Teifi Valley Lamb
Mild-flavored tender lamb.
Raised free-range on small family farms in Wales, Teifi Valley Lamb develops its character from moorland grasses and abundant rainwater that favors natural, regenerative farming methods. The result? Remarkable tenderness and a nuanced flavor that is milder than New Zealand lamb, reflecting its terroir. Welsh lamb is so highly regarded for its excellent eating quality and expression of place that it has earned Protected Geographical Indication (PGI) status from the European Union.
Expert butchering ensures maximum usable yield, but what sets this program apart is the eating experience — elegant, refined, unmistakably premium.
Why chefs choose Teifi Valley:
- Exceptionally tender grass-fed lamb
- Distinct flavor shaped by moorland grasses and heathers
- Small-farm sourcing
- Precision fabrication for clean yields
For chefs who want their lamb to tell a story, this is the standout.
Moralejo Suckling Lamb
A true gastronomic pleasure for lamb connoisseurs.
Known in Spain as Lechazo, suckling lamb is raised exclusively on mother’s milk for up to 35 days. The result combines delicate flavor and extraordinary tenderness. This is lamb at its most refined — elegant, sumptuous, and succulent.
Four cuts offer versatility and scope for creative presentations ranging from rustic to upscale:
- Whole lambs (8-15lbs)
- Legs (18-23oz & 23-26oz)
- Shoulders (16-19oz & 20-23oz)
- Forequarters (approx. 20oz)
Why chefs choose Teifi Valley:
- Extremely tender
- Delicate flavor
- Uncommon U.S. menu offering
- Ideal for roasting whole or portioned
For celebratory menus, traditional preparations, or chefs seeking something truly distinctive, suckling lamb offers a unique category experience.
Which Lamb Is Your Jam?
Whether your priority is
- Better yields and operational consistency
- Flavor-driven differentiation
- Broad guest appeal
- Menu-defining elegance
Marx Foodservice offers a lamb program designed to support your kitchen’s goals. Every option is backed by expert butchering and provides an outstanding eating experience.
About Marx Foodservice
Marx Foodservice is a wholesale meat distributor with more than 30 years of experience supplying chefs and restaurants.
We seek out only the finest meats and seafood, humanely raised or wild-caught with top-tier animal welfare standards and minimal environmental impact.
Eating quality and expert butchery designed for consistency and yield come first when we source our premium meats, a search that has taken us all over the world. We source globally so that chefs can cook without limits.
We deliver by van to restaurants in New York, New Jersey, and Pennsylvania, and ship nationwide via FedEx.