Colorado ranks fourth nationally with 2.65 million pounds of wool production valued at $1.67 million, and fourth nationally for stock sheep
The state has a sheep and lamb inventory of 390,000 animals valued at $5.3 million. According to 2005 Colorado Agriculture Statistics, Colorado has an inventory of approximately 365,000 sheep compared to 2,650,000 cattle.
Where can I find local lamb?
Colorado lamb is sold at most area grocery stores, although not all stores will have all cuts. Call first. Specialty meat stores will either carry several lamb cuts or will order them for you. To find a butcher near you, go to infospace.com and type in “butchers” and “Denver.”
Karen and Colin Henderson of El Sagrado Farm in the San Luis Valley sell whole or half portions of certified organic lamb from their Navajo-Churro American Heritage herd. For more information, call 719-274-0322 or e-mail karen@elsagradofarm.com.
Why does American cost more than Australian/New Zealand lamb?
Colorado ranchers have much higher production costs including feed, fuel, labor and predator management. Production costs are so low in Australia and New Zealand that their lamb can be shipped from overseas and still be priced lower than domestic lamb.
How old is “lamb”?
Young sheep are usually slaughtered between the ages of 6 and 11 months.
What becomes of the older ones?
They are sold to ethnic markets where mutton is more popular (usually at about 2 years), and some become pet food.
What time of year is Colorado lamb at its best?
It depends. Different breeds breed at different times of year – some once a year, others anytime throughout the year. It’s up to the farmer to plan when lamb comes to market.
What are popular cuts?
Like beef, lamb can be butchered to accommodate various cuts – chops, steaks, roasts, stewing cuts, ground meat.
The blade, from the rib or back, can be grilled or broiled. Arm chops, lamb shanks and breasts should be braised (cooked with liquid over low heat). Lamb breast is usually boned and rolled for braising.
Rib and loin chops are the most expensive and the most tender cuts.
Leg of lamb is either roasted with the bone in or removed, but it can also be butterflied and grilled.
Crosscut slices of the boneless loin are called medallions or noisettes. If you see them on a menu, be prepared to pay a pretty penny.
Lamb spareribs, called “Denver ribs,” can be slow-smoked like pork spareribs (for more, go to americanlambboard.com and click on “recipes”).
How should I season lamb?
The most popular accompaniment to lamb is mint, but lemon, basil, rosemary, cumin and oregano also complement lamb’s flavor. There is even a condiment called “lamb seasoning” made up of oregano, rosemary, cumin, celery, sweet paprika, black pepper, onion, garlic, spearmint and ginger. It is available from Penzeys Spices in Arvada (7511 Grandview Ave., 303-424-2777) and Savory Spice Shops in Denver and Littleton. All heighten lamb’s delicate flavor rather than camouflage it.
-Ellen Sweets
Sources: American Lamb Board; Colorado Lamb Council
