Lamb prices soar as Easter and Eid demand outstrips supply

Danish lamb producers and butchers are struggling to meet record demand as Easter and Eid coincide this year, driving prices to unprecedented levels, reports DR.

With both holidays falling within days of each other, the surge in demand for lamb has left suppliers unable to keep up. Mikkel Dreyer, a sheep farmer and owner of Dreyers Gårdbutik on Funen, sold out of lamb months ago—his entire stock for the spring season was pre-ordered by December.

“The lamb we planned to sell for Easter simply isn’t there anymore because demand has been so high,” Dreyer said. “I’ve got at least ten customers on a waiting list hoping for lamb legs or shoulders.”

Butchers across the region report similar shortages. Danny Millek, owner of Skallebølle Slagtehus, said pre-orders alone have already doubled compared to last year’s record sales. “I thought last year’s demand was exceptional, but this year has surpassed it again,” he said.

Ronni Black Nielsen, director of Nørre Søby Slagteren in Faaborg-Midtfyn, confirmed the trend, noting that even with suppliers selling him every available cut, he struggles to meet customer demand.

The scarcity has pushed wholesale lamb prices to historic highs. Dreyer, who has farmed sheep for years, said prices have climbed from around 40 DKK per kilo to over 60 DKK—an increase now passed on to consumers. At Allégårdens Slagter in Odense, retail prices for Danish lamb leg have jumped 27.5% year-on-year, reaching 325 DKK per kilo.

Beyond the holiday rush, butchers and farmers attribute the rising popularity of lamb to shifting consumer preferences. Younger generations, once wary of lamb’s perceived “woolly” taste, are embracing it, while older stereotypes fade, Millek said. Dreyer added that growing awareness of animal welfare and the environmental impact of beef—coupled with a preference for locally sourced meat—has further boosted lamb’s appeal.

Despite the boom, Dreyer has no plans to expand production. “We’ll adjust slightly, but with organic farming, the focus must stay on quality and local supply,” he said. “I won’t scale up just for profit—it’s about sustainability.”