Colorado Lamb
Famously mild, tender lamb raised on the high pastures of the San Luis Valley and Western Slope — a fixture of upscale Colorado restaurant menus.
Region
Statewide on upscale menus; ranches concentrated in San Luis Valley, Western Slope, and Carbondale area
Spice Level
🌶️ (1/5)
Diet
Non-vegetarian
Where to Try
Frasca Food and Wine (Boulder), Mizuna (Denver), The Pullman (Glenwood Springs), upscale resort dining in Aspen and Vail.
Colorado is one of the top lamb-producing states in the country, with sheep grazed on the high alpine pastures of the San Luis Valley, the Western Slope, and the Uncompahgre Plateau. The high-altitude grazing and grain finish produce meat that is widely regarded as milder and more tender than imported lamb, and 'Colorado Lamb' is a marketing name that appears on menus far beyond state lines. Locally, lamb appears as roasted rack with mint or chimichurri, slow-braised shanks, gyro-style preparations in Greek and Middle Eastern restaurants, and lamb burgers in mountain-town gastropubs. The Colorado Lamb Council promotes the state's flock, and ranches around Carbondale, Salida, and the SLV anchor the industry.