The lamb’s hass avocado is known as the “sunny California summer variety.” The main characteristic that differentiates the lamb’s hass avocado from a regular hass avocado is its squared “shoulder” or top.

Lamb’s hass avocado is larger and rounder than most other avocado varieties. It has a very dark, almost black skin that only gets darker as it ripens. The symmetrical fruit has pebbly skin with green flecks. The flesh of the lamb’s hass avocado is a pale green color with a creamier consistency than its more common hass relative. There is a high percentage of meat in a lamb’s hass avocado and it has a slightly nutty and creamy taste. It has a medium-sized stone.

Serving Ideas

This California-grown avocado can be used like any other avocado; smash pulp and mix with tomato, onion and cilantro to make guacamole or dice to add to salads. Slice lamb’s hass avocados for sandwiches, tacos or as a garnish. Think outside the box and make avocado soup or a dessert using the creamy meat of the hybrid hass. Avocado can be used in baking as a substitute for some (not all) of the butter to cut up to 40% of the far. Like most avocados, the lamb’s hass avocado yields to gentle pressure when ripe. Since avocados ripen off the tree, refrigerate to keep them until ready to use.

Geography/History

Developed in 1985 in Camarillo, California, the lamb’s hass avocado emerged after careful testing of over 10,000 seedlings planted at the Bob lamb Ranch. This particular fruit, originally named BL122, was chosen for several reasons: the lamb’s hass is a smaller tree that bears more fruit and it matures later in the season than regular hass avocados. Lamb's hass avocados are only grown in California.

Seasons/Availability

Lamb’s hass avocados are available during the summer months.