Colorado Lamb is popular throughout the US and beyond. Is that because of great marketing or is it that much better? Eighty percent (80%) of the lamb consumed today is a foreign product - primarily because of its lower price. But Colorado lamb is bred for meat production; the Australians and New Zealanders breed for wool - their meat quality is secondary. And sheep are good stewards of the land eating the noxious weeds and grass that turn to grains. They eat only that and the hay and alfalfa pellets supplement until they are finished on corn at the last moment. The reputation of Colorado lamb is well deserved. Chefs nation-wide hail its superior flavor and texture. Cuts are also much larger than imports again because the animal is raised primarily for meat, not wool.
We currently offer 5 distinctive cuts produced in Colorado and processed and butchered Tonali's Meats whose been a premier provider to restaurants for 55 years.
Porterhouse Bone in Loin Chop. These are cut 1.5 " thickand are larger than the imported chops.
Spring Lamb Boneless Leg of Lamb. Succulent - a tied roast ready to season and cook and easily slice for a spring holiday meal.
Bone In Full Leg of Lamb. An elegant dinner party or a warm family dinner. This roast is simply the best.
Foreshanks are easy to braise and the flavor is extraordinary. Think Osso Bucco or many other variations.
Boneless Shoulder. A very tender cut of the lamb that can be used rolls with herbs, peppers and spices as a roast, braised for several types of dishes foreign and domestic, or in countless other preparations.
Rack of Spring Lamb Frenched with Cap off. Elegant. Serve as a crown roast or prepared as chops in the finest recipes. Again, these are much larger than the imported racks that infiltrate our markets!
If you would like other cuts or different sizes, please send us an e-mail or call and we can help get you what you would like.
Place order by Friday for Shipment the following week.