In recent years, traditional lamb on the Greek table has shifted from a staple food to a high-priced product. Its journey from pasture to the butcher’s hook reflects a series of structural changes and unforeseen crises affecting the country’s livestock sector.

1. The “surge” in production costs

2021–2023: The pressure began with a sharp increase in feed and energy prices. Greek livestock farmers faced an unsustainable rise in operating costs, which in many cases severely compressed—or even eliminated—their profit margins. This led many producers to reduce their herds or abandon the profession altogether.

2. The impact of animal diseases

2024–2026: Greek livestock farming began to experience a major shock with the outbreak of peste des petits ruminants (PPR) and sheep and goat pox. Containment measures, quarantines, and the mandatory culling of animals to limit the spread of disease created significant gaps in production and in the market supply of sheep and goats.

• Result: Reduced domestic supply and uncertainty about the near future.

• Secondary impact: Long-term weakening of the sector, as lost livestock capital cannot be quickly replenished.

3. The “hellenization” phenomenon

A long-standing issue that intensifies during periods of shortage is the illegal practice known as “Hellenization” (fraudulent domestic labeling of imported meat as Greek). Lambs imported from neighboring countries are presented as “Greek,” undermining both the income of local producers and consumer trust, as buyers often pay premium prices for what they believe to be domestic products.

4. Changing consumer habits

With lamb prices reaching—or even exceeding—€13–15 per kilogram during peak periods such as Easter, many consumers are turning to more affordable alternatives or significantly reducing consumption. Lamb is no longer a regular consumption choice and is increasingly limited to festive occasions.

Greek sheep farming at a critical crossroads

Greek sheep farming stands at a critical juncture. The need for meaningful support for producers, stricter controls at the country’s entry points, and the modernization of production units is more urgent than ever.

If no action is taken, not only is the availability of Greek lamb at risk, but also the overall viability of sheep farming as a productive sector. The weakening of livestock capital directly affects milk production and, consequently, the broader dairy sector, which is a key pillar of Greece’s agri-food system.

In this context, the crisis is not limited to meat or to lamb becoming an occasional consumption product; it extends across the entire production of animal-based products, with implications for self-sufficiency, prices, and the quality of Greek goods.

The contraction of sheep farming and its impact on production, prices, and the agri-food chain make more effective and coordinated support for the sector essential.