Sheep Industry News September 2025

The next stop was at the Trail allotment, where conversation turned to the challenges faced in lamb production, including predators, and competition from imported lamb. The final stop of the day was at Saltado Creek for a Colorado lamb lunch at Etchart’s sheep camp. Prepared by the Nick and Karen Maneotis, the meal offered the perfect chance to enjoy the lamb featured throughout the day’s discussions. “My time on the lamb tour was truly memorable. Seeing the sheep grazing in such open, beautiful pastures and meeting the farmers who raise them gave me a deep appreciation for the care, skill, and passion behind American lamb production. Getting to know the people who dedicate themselves to this work was as inspiring as it was educational. I was equally impressed by the professionalism and efficiency of the operations — every step was clearly driven by a commit ment to quality. Cooking with the exceptional lamb products provided was a highlight for me and for AMCO; the flavors, tex tures, and consistency were outstanding, and it was a privilege to

showcase them in our dishes. This experience has only strength ened my admiration for the Colorado Lamb and the people who make it thrive.” — Chef J. Kevin Walker, CMC and President, American Master Chefs Order The 2025 Colorado Wool Growers Association Convention began the day after the tour in Montrose. The same chefs who joined the tour prepared the opening reception dinner, bringing fresh inspiration and firsthand knowledge of Colorado lamb to the table. Next year’s convention will mark the 100th anniver sary of the Colorado Wool Growers Association — a milestone that will celebrate a century of dedication to Colorado’s sheep industry. Pictured below ( L to R): Garth Nelson, Steve Raftopoulos, Ernie Etchart, Gary Visintainer, Robert Mancuso, Kevin Walker, Lonnie Deal, John Field, Renee Deal, Paul Jensen, Paul Liptak, and Marc Newman.

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