Why lamb, pork and chicken belong at a steakhouse
Lamb, pork and chicken at Harry’s show that a steakhouse does not have to be defined by beef alone.
Steaks, marbling, dry aging, and different cuts remain an important part of the Harry’s identity. However, the way a kitchen works with fire, sauces, texture, and cooking technique can also extend to other proteins.
That is where the Farm Specials section comes in.
Harry’s currently brings together three different preparations: Colorado Lamb Rack, Crispy Chicken Breast, and BBQ Pork Chop.
Each one takes the main course in a different direction.
The lamb leans toward herbs and vegetables.
The chicken focuses on texture, butter, and jus.
Meanwhile, the pork chop brings together charcoal, barbecue sauce, and apple.
The result is a part of the menu that moves beyond beef without leaving the steakhouse behind.
Colorado Lamb Rack: herbs, vegetables, and a different kind of richness
The Colorado Lamb Rack is served with mini peppers, cherry tomatoes, and herb gremolata.
Compared with a highly marbled steak, lamb brings a different type of richness.
Its flavor is more distinctive, which means the elements around it need to support the meat rather than compete with it.
Here, the vegetables introduce sweetness and freshness, while the gremolata adds herbs and a brighter aromatic profile.
That contrast matters.
Instead of surrounding the lamb with heavy sauces, the preparation allows the protein to remain at the center while the accompaniments create balance.
For someone who enjoys meat but wants to move away from a traditional beef cut, lamb becomes a natural next step.
It still offers structure and depth, yet the overall profile feels different from the premium steaks at Harry’s.
Crispy Chicken Breast: texture changes the direction
Chicken can easily become one of the simplest proteins on a menu.
However, technique can completely change the result.
The Crispy Chicken Breast at Harry’s is stuffed with herb butter and served with chicken jus.
The name already points toward one of the key elements: texture.
A crisp exterior creates contrast against the softer interior. At the same time, herb butter adds richness from within rather than relying only on a sauce added at the end.
The chicken jus reinforces the savory character of the preparation.
As a result, the dish sits in a different place from both lamb and beef.
It is lighter in character than many steakhouse cuts, yet the butter, crisp texture, and jus give it enough depth to work naturally as a main course.
For a longer dinner, that can also be useful.
Not every course needs to increase in richness.
Sometimes a different texture and a cleaner protein create better balance across the meal.
BBQ Pork Chop: charcoal, barbecue, and apple
The BBQ Pork Chop takes the Farm Specials section in another direction.
It is grilled over charcoal and served with homemade BBQ sauce and Granny Smith apple purée.
Here, fire plays a more visible role.
Charcoal adds roasted notes to the exterior of the pork, while the barbecue sauce brings sweetness, seasoning, and depth.
The apple purée creates the contrast.
Its natural acidity and sweetness work against the richer elements of the pork and sauce, helping the preparation avoid moving entirely in one direction.
This relationship between pork and apple is familiar for a reason.
However, the use of charcoal and homemade barbecue sauce gives it a steakhouse character.
The result feels more robust than the chicken, while still remaining very different from a traditional beef steak.
What changes when the main course is not beef
Choosing another protein changes more than the ingredient at the center of the plate.
Different meats react to heat in different ways.
They also work with sauces, herbs, vegetables, and textures differently.
Beef may allow marbling and the cut itself to lead the preparation.
Lamb can work especially well with herbs and fresher accompaniments.
Chicken benefits from techniques that build texture and retain moisture.
Pork can support smoke, sweetness, fruit, and deeper sauces.
Therefore, moving beyond beef opens the door to a different set of combinations.
The steakhouse identity remains.
The route simply changes.
How to choose between lamb, pork and chicken at Harry’s
Choosing between lamb, pork and chicken at Harry’s begins with the flavor profile you want from the main course.
Choose the Colorado Lamb Rack when you want a meat with a distinctive character supported by herbs, tomatoes, and peppers.
The Crispy Chicken Breast works well when texture, herb butter, and a savory jus sound more appealing.
For something with stronger roasted and sweet notes, the BBQ Pork Chop combines charcoal, barbecue sauce, and Granny Smith apple purée.
Intensity is another useful way to decide.
Chicken moves toward a more delicate profile.
Lamb has a more pronounced flavor.
Pork sits between sweetness, smoke, and richness.
There is no single progression that works for every dinner.
The best choice depends on what came before and what you want the main course to contribute.
What to pair with Farm Specials
The accompaniments already included with each preparation help define the dish.
For that reason, adding more to the table should begin with contrast.
A lamb rack with peppers, tomatoes, and gremolata may leave room for a richer side.
The Crispy Chicken Breast can work with vegetables or another preparation that introduces freshness.
Meanwhile, the BBQ Pork Chop already combines sweetness and smoke, so a simpler accompaniment can prevent the meal from becoming too heavy.
If several people are sharing, the steak side dishes at Harry’s can also become part of the table.
The principle remains the same.
Think about what the main course already provides before adding another layer.
Beef, seafood, or Farm Specials?
One of the strengths of the Harry’s menu is that the main course can move in several directions.
Beef offers the traditional steakhouse route.
The seafood at Harry’s introduces fish, lobster, salmon, totoaba, and octopus.
Farm Specials create a third path through lamb, chicken, and pork.
The decision does not have to be about which category is better.
Instead, it can be about the kind of dinner you want that day.
A table may share steak and lamb.
Another may pair seafood with chicken.
Pork can appear beside vegetables and shared sides.
Once the menu is viewed this way, the steakhouse becomes less about following a fixed formula and more about choosing the direction that makes sense for the table.
Lamb, pork and chicken as another side of Harry’s
Lamb, pork and chicken at Harry’s expand the steakhouse menu without trying to imitate beef.
The Colorado Lamb Rack uses herbs and vegetables to balance a distinctive meat.
Crispy Chicken Breast relies on texture, herb butter, and jus.
The BBQ Pork Chop brings charcoal, barbecue sauce, and apple into the main course.
Three proteins.
Three cooking directions.
Three different ways to move beyond a traditional steak.
Harry’s may be known for its beef program, but the Farm Specials section shows how the same attention to ingredients and technique can lead somewhere entirely different.
Explore the full Harry’s menu to discover Farm Specials, steaks, seafood, Handhelds, appetizers, and more.
