The Lamb Most DTC Brands Skip
Rambouillet Cross Lamb.
Mild. Sweet. Range-Raised.
Most direct-to-consumer meat brands won't carry lamb. We picked Rambouillet cross, raised it ourselves on Utah range, and built a lamb program around the cut. Mild flavor. No gaminess. The way Americans actually want lamb to taste.
Why Rambouillet cross
A hair-sheep breed. Quality forage-finishing. Less gaminess.
Rambouillet is a French Merino-derived dual-purpose breed. Originally developed at the royal flock at Rambouillet, France in the 1700s, it's prized in modern American sheep ranching for clean flavor when range-raised on quality forage and finished slow. Our Rambouillet cross combines that breed's mild, sweet flavor profile with the meaty conformation of a meat-type sire. The result: lamb that tastes clean and mildly sweet, without the strong gamy flavor people associate with poorly-finished commodity lamb.
We finish our Rambouillet cross on Utah range and high-protein forage. The fat melts cleaner. The flavor leans toward beef without losing what makes lamb lamb.
Read the Rambouillet cross guideLamb Cuts
Range-tier lamb. Straight from the ranch.
Cooking
It's lamb. Not lamb anxiety.
If you've avoided lamb because of a childhood Sunday roast that smelled like a candle, Rambouillet cross is the breed that fixes that for you. Pan-sear chops 3 minutes a side over high heat. Internal target 130F for medium-rare. Rest 5 minutes. Salt, pepper, maybe a clove of garlic in the pan. That's the whole technique.
For shoulder and shanks, low and slow with red wine, stock, and aromatics. For racks, reverse sear like a steak.
How to Cook Lamb Chops →