Lamb is as Colorado as 14,000-foot peaks and Palisade peaches. Raised in rugged terrain, Colorado lamb is known for its lean meat and rich flavor. Many connoisseurs have long claimed its superiority over its New Zealand counterpart. It’s also less niche across culinary cultures than you might realize. It is served as birria or barbacoa in Mexican restaurants; Aleppo kebab in Syrian restaurants; on extra-large noodles in spicy northern and Sichuan Chinese menus; stewed in a dark gravy on Indian dosa or in a curry; shawarma or burgers in Mediterranean cuisine; in Nepalese dumplings; or in Moroccan tagines. Some of Denver’s best or most well-known restaurants serve it, including Buckhorn Exchange, El Taco de Mexico and Michelin-starred Brutø.