The lamb we get is either local from the independent meat market, or a brand from Oregon, I think. The one we have now to cook is 'Wild Harvest' and it is vegetarian-fed, no hormones or antibiotics. So I guess that would be a good raw choice if you had a lean cut. But I guess you would want to freeze it first.
One of the local store has carried shanks from New Zealand, but we got one package that had spoiled. Gag! What a smell! So I have been afraid to try that source again.
(Incidentally, we just had a bad experience with a store brand organic chicken. It had spoiled three days before it was due to go out of code. It smelled ghastly but Poco came running and tried to jump into the garbage can right after it.

He thought it was nice and ripe.)