Our lamb is raised by a cooperative of 130 families spread across the entire Rocky Mountains, ensuring a year round supply of delicious, succulent fresh lamb. Our growers accomplish this by “spreading ” the lambing season. Normally, lambs are born in spring. As spring arrives later the further north you go, we have lambs born almost 8 months a year! We feature a variety of excellent breeds of lamb renowned for their meat quality, including Rambouilett, Suffolk, and Hampshire. They are raised on pasture for 8 months, without hormones or antibiotics, which are only administered if a lamb gets sick. The final 21 days, our lambs are grain finished in Colorado. Hence the term, “Colorado Lamb” or “Rocky Mountain Lamb.” And it is this grain finishing which makes American lamb unique in the lamb world. The grain provides a bit more fat, and therefore, a richness of flavor and texture that grass fed alone cannot match. Any time of year, our Rocky Mountain lamb is perfect, for you.