Colorado Lamb. From Colorado Land.
USDA-Inspected Lamb Meat
All Natural Lamb
Triple M Bar Ranch lamb meat is all natural, which means we do not use growth hormones or antibiotics. Our meat is lean and a good source of protein, vitamin B12, niacin, zinc, selenium, in addition to iron and riboflavin. A 3-ounce serving of lamb has approximately 175 calories and meets the Food and Drug Administration (FDA) definition of lean meat. According to FDA guidelines, lean meat has less than 10 grams of fat, less than 4.5 grams of saturated fat, and less than 95 milligrams of cholesterol per 100 grams or 3.5 ounces. When giving customers advice on how to prepare lamb, our motto is cook it “low and slow.”
Husbandry
Triple M Bar Ranch goes by a strict code of husbandry practices. Our sheep are handled humanely and calmly.
Unique Flavor
Triple M Bar Ranch meat has a unique, mild flavor due to the feed used to grow our lambs. They begin on grass pastures then go to melon and vegetable pastures, including cantaloupes, watermelons, tomatoes, chilies, peppers, onions, okra, and eggplant. The lambs also graze on crop stubble during winter months. The lambs are processed when they are less than 1-year old at a USDA-inspected facility in southern Colorado. Lamb meat should not be confused with mutton, which is meat from an animal that is older than one year. Generally, mutton has a stronger flavor.
Accolades
Elise Wiggins, Executive Chef at Panzano in the Hotel Monaco in downtown Denver, uses our lamb meat in her restaurant. The ranch and Chef Wiggins have been featured in Westword, Denver magazine, National Culinary Review, The Huntington Post, Flavor and Menu magazine, and Edible Front Range magazine. In addition, Chef Wiggins features our lamb at numerous festivals, such as the Crested Butte Food and Wine Festival, Colorado Fall Home Show, and Great American Beer Festival. Triple M Bar Ranch was also recently featured in the Ag Journal.
Breed of Sheep
Our ewe flock is composed of Warhill ewes purchased from Warren Livestock in Cheyenne, Wyoming. The Warhills are a closed breed, developed in the 1930s by Fred Warren, son of Senator Francis E. Warren, and Dr. John Hill, then dean of the School of Agriculture at the University of Wyoming and an internationally-recognized sheep authority.
Lineage is derived principally from Rambouillet, Panama, Columbia, and Targhee breeds. Warhill ewes have a highly-developed mothering instinct, care for the lambs well, and are very good milkers.
We use Warhill and Dorper rams for breeding.
Availability
Triple M Bar Ranch lamb meat is available year-round. We sell whole or half lambs cut to our customers’ specifications. In addition, we sell individual cuts and provide fresh carcasses for meat markets, stores, and restaurants. We deliver or ship lamb to our customers. Delivery, shipping, and handling charges apply.
Ranch Memberships
We are members of Colorado Proud, Colorado Woolgrowers Association, American Sheep Industry, High Plains Food Coop, Society for Range Management, Soil and Water Conservation Society, and American Society of Agronomy. We are also part of the Colorado Birding Trail and are volunteers for the Community Collaborative Rain, Hail, and Snow (CoCoRaHS) Network. Mary, who is known as the “Lamb Lady,” is also a Colorado Ag Ambassador, helping to promote Colorado Agriculture in southeastern Colorado.
Location
Triple M Bar Ranch sits on Buckeye Hill in Crowley County overlooking the Arkansas River Valley. We also have grazing land along the river in the valley. Our headquarters is approximately one hour east of Pueblo, Colorado
Below is a visual reference to guide you to lamb cuts:
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Lamb Recipes
Colorado Lamb Council and The American Lamb Board Recipes
American Lamb Board's recipe website