Why do Chinese takeaways never sell lamb ?

I have never seen it on a Chinese menu unless it was a restaurantWhy do Chinese takeaways never sell lamb ?
I have had it in Hunan and Mongolian places, in a sandy pot braise, curried, thin sliced and double cooked with loads of chili peppers, with Swedes (UK), Potato's and loads of Bok choy in a stewed dish, they use lamb shanks, in Singapore I had a meat they said in Mandarin was like donkey, but it had very muttony flavour.
Most Chinese Restaurants in the US are Cantonese, Hunan, Szechuan and Mandarin and those parts of China do not consume much lamb. Lamb is consumed primarily in the northeastern Chinese provinces of Xining, Xinjiang and Shandong. Those provinces are predominantly Muslim. Furthermore, you don't see many (I personally have never seen even one) restaurants in the US that are focused on foods from that part of China

A very odd side note to the low lamb consumption in China is the fact that China happens to be the largest producer of sheep and goat meat in the world.Why do Chinese takeaways never sell lamb ?
Because lamb is not all that big in oriental cooking in general. My husband was stationed in Japan for a year (and I know that I said Japan and not China but it is all asian food in both countries) and he never saw lamb on any of the menus there. Lamb tends to be more of a mediterenean/Greek food.
It isn't a regulsr Chinese meat, but more are using it now.

http://chinesefood.about.com/od/recipesb鈥?/a>
Lamb is not a traditional Chinese food. Mainly because the lamb does not live in China. Goats, chickens, cows, and (especially) pigs yes, but not lamb
Some do, 2 takeaway menus I have both offer -

Szechuan Lamb ,

Lamb with Ginger and spring onion
To expensive and doesn't stir fry well. it becomes tough
cats don't taste like lamb,and price of lamb is to dear to buy