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“As someone who travels all over the world and orders lamb whenever I can, I was blown away. This was bucket list worthy!”
― Christina D., Columbus OH

Simple, Healthy, Tasty

Cooked Frenched Rack of Lamb

Unlike imported lamb, from Australia for example, which typically has a strong gamey flavor, Raised Right Lamb is fed grass and local grains, resulting in a more mild, earthy flavor with a luscious tender texture. This incredible lamb is a blend of three distinct breeds chosen for their healthy, high-quality meat: Dorset, Finn and Ile-de-France. This lamb is rich in iron, zinc, Vitamin B12 and Omega-6 fatty acids, and is also 100% free of antibiotics and growth hormones.

Raised Right Lamb

Raised Right Lamb roam hills and grasslands under the experienced care of multi-generational family farmers. Producers are committed to raising their lamb without the use of antibiotics or added hormones, and in environments that encourage natural behaviors, socialization and tranquility. It’s a simple approach to farming where flocks of lamb enjoy access to open space, high quality feed, clean water and fresh air. The lambs are a mix of Dorset, Finn and Ile de France breeds, which are all known for their rich flavor and tenderness.


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.


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.


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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