LAMB CUTTING
Our friendly and knowledgeable staff will assist you with your cutting instructions or you may print & complete them yourself using the link below:
Loin Chops
Loin Chops
- Loin chops are very small, minimum 4 per pack
Legs (Hind-Legs)
Legs (Hind-Legs)
- Can be cut to bone-in or boneless roasts (boneless is an additional charge of $5.00/leg) or chops
- Can be put to stew or ground lamb
Racks
Racks
- May be left whole or cut to chops
Shoulder
Shoulder
- Can be cut to bone-in or boneless roasts (boneless is an additional charge of $5.00/side), shoulder chops
- Can be put to stew or ground lamb
Shank
Shank
- Can be cracked, sliced, or left whole
- It is great for soup stocks or left whole & braised
Neck
Neck
- It is great for soup stocks or left whole & braised
Offal
Offal
- Only available with a custom lamb
- Unless otherwise requested, the liver is sliced and bagged in approximately 1 lb packages; kidneys 1 per pack; heart 1 per pack; and tongue 1 per pack
