While sheep numbers continue to decline in Germany, including Alpine regions such as Lower Saxony, lamb meat producers face increasing challenges—both economic and sanitary. Although the sheep and lamb meat market represents a small segment of the overall meat industry, it remains stable and demands flexible strategies to maintain profitability.
In 2024, domestic gross production is estimated at 27,000 tonnes—down 4% compared to the previous year, mainly due to the spread of bluetongue disease. The self-sufficiency rate for sheep and goat meat remains low at an estimated 45%.
High Demand, Low Supply
In Q1 2025, demand for young lambs ready for slaughter was high, while supply remained limited. Imported lamb meat could not fully cover demand, and prices increased for both domestic and foreign products. This trend offers an opportunity for local producers to position themselves better and regain market share.
Slaughterhouse Centralization as a Challenge
One of the main obstacles is the shift in slaughterhouse structure: many small and medium-sized facilities have shut down, and the market is now dominated by a few large-scale industrial operations. This limits access for local producers and reduces transparency regarding meat origin.
However, this also opens a door—small and regional slaughterhouses near consumers and tourist zones can offer added value through traceable production and a strong local identity.
Direct Marketing as a Solution
For many Alpine producers, direct sales remain a vital marketing channel. Recommended strategies include:
-
Strengthening local communication and distributing informative materials
-
Adjusting supply to seasonal and religious consumption habits
-
Flexibility in meeting customer preferences regarding size and fat coverage
Sustaining lamb production in the Alps requires a regional strategy built on traceability, transparency, and close ties with consumers. At a time when food origin is increasingly valued, this is a chance not to be missed.
Photo by: Anuga
