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AMERICAN
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LAMB

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FRENCHED RACK of LAMB

From the rib primal of the lamb, this elegant cut is ideal for entertaining. Roast it whole and carve it tableside for a stunning presentation. Conversely, slice it into rib chops (aka lamb lollypops) then grill or pan sear for equally impressive results.

BONELESS LEG of LAMB

Intensely flavored, this cut is extremely easy to cook as it comes rolled and netted in roast-ready form. Season with your go-to rub or just with salt and pepper, roast to temp, rest, remove netting and carve into uniform slices and serve.

LAMB LOIN CHOPS

From the loin section, just behind the ribs. These mini T-bones offer the best of both worlds — part of the strip, part of the tender. Marinated or seasoned simply, these petite cuts cook quickly on the grill or in a hot pan.

Genius Grilling Hack

Ensure tender, juicy loin chops with this reverse sear trick. After seasoning, place each chop, spine side down on your hot grill so the heat from the flame conducts evenly through the bone, but doesn’t overcook the meat. After about 5 minutes, all that's needed is a quick sear on each side to finish off these little flavor bombs.

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