At a guess, I'd say it's cos it's not as convenient as other meats. People want meat without bones that they can stick in a wok and have on the table in 10 minutes. You can get lamb joints and chops easily, lamb mince is less common and good diced lamb (that you can make a quick curry out of for example) very rare.
Come to think of it, we don't eat lamb much either. By the time the kids are in bed and it's approaching 8pm you just want something quick without the faff factor.
Agreed with the poor marketing of lamb in this country, the "slam in the lamb" ad was for NZ lamb I seem to recall. We use our own lamb mince and diced lamb for lots of things, yet it has always surprised me that farming neighbours with hundreds of sheep do not eat their own lamb but will pay £11/kg for a butcher's joint.
Carbon Week is a series of AHDB events, taking place from 1 to 5 March.
The webinars and panel discussions will feature a range of speakers and are for farmers and growers interested in understanding more about the carbon cycle, carbon auditing, reducing emissions and the opportunities around this.
More information about each session can be found from these links: