There is plenty of fresh fish for sale around Raleigh. Charlotte is not that far away from the NC coast so they must sell fresh fish there too. Maybe you are looking in the wrong places.
Mostly pork. Sometimes beef in addition to pork. Bologna can be all beef. Strange modern varieties might be made from genetically-engineered turkeys.
Everything but the oink and the moo!
Chronic wasting disease. I know there hasn’t been any proven cases of transmission by consumption of venison but I figure CWD is too similar to bovine spongiform encephalopathy and it took them years to document human transmission with that. I don’t want to keep on eating venison and then find out around 2020 that CWD might be transmittable. I didn’t eat all that much vension in the first place so it was no big deal for me to stop.
Does anybody know the deal with the lamb?
Is it one of those things you could tell me, but then you’d have to shoot me?
Or are you all just sheep? That’s it isn’t it…sheep…BAAAAAAAAA
I don’t think there’s anything in particular wrong about lamb that caused it to fall out of favor. I think it just never found an economic niche in the American meat producing system. Lamb doesn’t have anything to offer than some other meat isn’t already supplying.
You need Lamb for Dolmates otherwise might as well just roll some hamburger in spinach.
Chicken parts is by far in about everything fastfoodly edible.
Cod and Whitefish is preferred fish parts according to Gorton’s Fishermen.
Aside from wool, obviously.
Is it anything to do with landscape? I know that cool hilly places are more suitable to sheep farming than other forms of meat rearing, hence the abundance of sheep farms in Scotland, Wales and New Zealand. The US has abundant space for beef farming on an industrial scale?
True, but the good stuff isnt made of scraps. You just have to find a reputable maker, or learn to make your own. Sausage making is fun =)
The deal with lamb is that prior to the 50s you could get mutton, which is older than 2 years old sheepies and is very strongly flavored [they still put mutton in Campbells Scotch Broth and you can taste how gamy it is. Most people don’t like scotch broth and it can be hard to find]
So, many people grew up disliking mutton, and figure that lamb is just as gamy when it really is not. Hence, people saying they hate lamb when they really have never actually had it. Also the old propensity to cook meat until it was grey lumps of charcoal coated ickitude never helps - lamb is best rare to medium rare.
Sheep can flourish in areas that cows can’t, so they are a good triple product for marginal areas [meat, wool and hides. Americans don’t make sheeps milk cheeses too often but that is sort of changing]
think ill make lamb for dinner, all the chat about lamb makes me really want some, redolent of mint, oregano, thyme, red wine and garlic … cooked with baby potatoes, boiling onions, baby carrots and hearts of celery.
where is that drooling smiley when you want one
Yes, shrimp is fish and so is whale and dolphin. It is only in our hypereducated modern condition that we have begun to make these distinctions. Before the 20th century a fish was, roughly speaking, any non-plant thingee you took from the ocean.
I’ve had horse (raw in fact), bison, and ostrich. I could not really tell them from beef. That is not true of lamb (which I really love) or, obviously, chicken.
Spinach?
It wasn’t long ago that fishmongers on the Swedish West coast had signs claiming that they sold fish and herring.
I recall there was a church ruling that beavers were considered fish because they were aquatic animals and they could therefore be eaten on Fridays.
That was my question too, Fear. I assume “dolmates” is actually dolmades, which last time I checked, is grape leaves. And usually the meat is lamb - but quite often it is just rice, pine nuts, currants, and herbs.
I agree with most of your post, but this one doesn’t work for me. I grew up in Missouri, you can’t get much more center than that, and we had fish quite often. It wasn’t seafood, but it was most definitely fish. Bass, crappie, perch, catfish, and spoonbill just to name a few. That said, I grew up in a small town where most people caught and cooked their own fish on occasion. I would imagine a lot of people that lived in less rural areas did not partake of much fresh fish, though. A reel shame. 
Gyro meat is traditionally made of lamb.
I looked at Kronos’ website (one of the major suppliers in the Chicago region) and they say their gyro meat is 85% beef and 15% lamb. So depending on how many gyros you eat annually, you might be carrying the nation in lamb consumption.
Here in the US it seems Shepherd’s Pie is made almost always made from beef. Shepherds don’t watch over cows. They’ll have to call it Cowboy Pie or just Cow Pie for short unless they make it proper.
Personally, I eat well over 1.1 pounds of lamb in a year. I like lamb and eat it on a regular basis. Same thing for salmon - I probably eat more than two pounds of it each month.
Which segues into another point. The posts here about people’s eating habits are interesting but it would take a really long thread for me to assemble national figures one person at a time. So I’m looking more for data rather than anecdotes.
Well, fine! 
According to these people, and who am I to argue, folks in the US consume 0.8 lbs of lamb per year per capita. I don’t know why they don’t jive with your 1.1 number.
You might have the best look searching per animal. A quick search on “How much duck is consumed in the United States” revealed this PDF saying 0.34 pounds per person in 2005. I know you prefer a single source but I assume most of this is industry data and will need to be checked per industry.
I think you’re referring to Capybara being defined as fish for the purposes of Lent by the Catholic church. That’s what I recall from QI, at least.