From the Ranch Gate to the Dinner Plate
Most Americans are several generations removed from a background in production agriculture, and have little if any, first-hand knowledge about where their food comes from and how that food is produced.America’s sheep farmers and ranchers produce high quality food and fiber in an ever-changing and increasingly complex environment. Stewards of the land, these farmers and ranchers provide wildlife habitat, open space and a myriad of other benefits that enhance our communities and our nation. American Lamb is raised from coast-to-coast, and border-to-border. From the Ranch Gate to Dinner Plate was filmed in Colorado, and takes a look a seasonal look production practices in that state.
You can view the individual chapters of From the Ranch Gate to the Dinner Plate by selecting a chapter from the list below.
You can also watch the chapters on YouTube.com by searching for "American Lamb: Ranch Gate."
Part 1: Introduction & Where do those chops come from? (11 minutes)
Part 2: Where do those chops come from? (5 minutes)
Part 3: Processing Plant (7 minutes)
Part 4: Challenges (8 minutes)
Part 5: Why does American Lamb cost more than imported lamb? (4 minutes)
Part 6: Consumers & American Lamb (2 minutes)
Part 7: Why chefs love American Lamb! (6 minutes)
Part 8: Cooking Techniques: Barbecuing American Lamb (6 minutes)
Part 9: Cooking Techniques: Braising American Lamb (10 minutes)
Part 10: Cooking Techniques: Grilling American Lamb (8 minutes)
Part 11: Cooking Techniques: Roasting American Lamb (6 minutes)
Part 12: Cooking Techniques: Mediterranean Roasted Leg of Lamb (7 minutes)