It all began in 1876, when Frank Moore’s ancestors first came to the Wyoming Territory and discovered prime grasslands, clear, cool water, and endless blue skies. This was a perfect spot to establish a ranching tradition where they could raise their families and livestock for generations to come.
Here, in the shadow of the majestic Rockies, little has changed since then—the Wyoming mornings are crisp, the bugle of an elk sounds in the distance, and the sheep roam and graze on nutritious grasslands and drink clear water. This tranquil, natural environment is where Mountain States lamb is produced. It is truly American lamb from American land.