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異言堂／台灣本土羊僅佔6% 羊農二代返鄉翻轉羊產業！
發布時間：2024/08/26 15:17:39
更新時間：2024/08/26 15:17:39
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專題組／記者許敬柔、游文章 彰化報導
沙茶羊肉、羊肉爐，相當受到台灣民眾喜愛；但您知道嗎，台灣市售羊肉有超過九成來自紐澳，台灣本土羊肉僅有6%的市佔率。為了翻轉劣勢，有一群年輕的羊農二代返鄉接掌事業，希望讓台灣民眾有更多機會品嘗到台灣本土羊肉的美味！
現煎丁骨羊排撒上黑胡椒，肉質軟嫩多汁。 (圖/ 民視異言堂 )
台灣本土羊肉主要集中在彰化、雲林與台南三個縣市，由於數量無法與進口羊肉相抗衡，因此價格也出現明顯落差。平均而言，紐澳進口羊肉一台斤約台幣五百元上下，台灣本土羊則落在一台斤八百到一千元上下；所幸，台灣羊肉的口感佳，因此仍擄獲不少饕客的味蕾。
台灣羊農第二代為了振興本土肉羊產業，積極改良羊舍經營方式與自動化設備，像是親自栽種牧草確保飼料的安全性，同時一改傳統到拍賣市場出售羊隻的方法，選擇自產自銷，並積極創新本土羊肉的烹調方式，開發丁骨羊排、燉羊腩等料理等，打破只能在冬天吃羊肉爐的刻板印象。
值得一提的是，台灣羊農依照傳統做法，會將小公羊「去勢」以降低睪固酮的分泌、減少羊騷味；也因此，台灣本土羊的口感始終立於不敗之地。如今，年輕的羊農二代返鄉經營，企圖藉由科技飼養，提高本土羊的市佔率，讓更多民眾品嘗台灣本土羊的獨特美味！
