You can customize your order of one or more lambs to meet your preference. For example, if you want extra ground lamb, have one Shoulder, one Leg Split, and both Breasts ground. You will still have three split legs, and one shoulder for chops or roast, as well as the other cuts. Scroll down to see the full list of retail cuts. Each cut is vacuumed sealed and frozen, making meal planning simple.
Please see our General Cooking Tips and Cut Sheet & Chart pages for more information.
Lamb retail cuts:
Leg (2)
  • Leg Whole, Bone-In or Boneless
  • Leg Split, Bone-In or Boneless
  • Sirloin, Bone-In or Boneless
  • Leg Steak
Loin (2)
  • Loin Chops
  • Loin Roast, Bone-In or Boneless
  • Saddle
Rib (2)
  • Rack of Lamb
  • Rib Chops
Shoulder (2)
  • Shoulder Roast, Bone-In or Boneless
  • Shoulder Chops, Round Bone
  • Shoulder Chops, Blade Bone
Breast (2)
  • Riblets/Breast, Riblets or Pocket
Shank and Neck (4) & (1)
  • Lamb Shank
  • Lamb Shank, Osso buco
  • Stew Meat/Neck, Bone-In or Boneless
Ground
  • Ground Lamb  Note: ground lamb will reduce the amount of cuts available.
Organs and Other
  • Lamb Liver
  • Lamb Organs
  • Lamb Head
  • Soup Bones
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