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.
