STANDARD CUT- LAMB
LEGS: 1 WHOLE- 1 IN HALF
SHOULDERS: 1 INTO STEAKS, 1 IN HALF
SHANKS: 4SHANKS, 2 PER PACKAGE
LOIN -RACKS: an average sized lamb will provide two 6 – 8 rib rack 1 rack per package
LOIN -CHOPS: an average sized lamb will provide 8 -10 loin chops4 chops per package
RIBS – RIBLETS: 4 riblets per average sized lamb 2 per package
BREAST: 1 PER PACKAGE
NECK: the neck will be cut into 3 – 4 sections 2 sections per package
STEW: an average sized lamb will provide 2 lbs of stew meat 1 lb per package
OFFAL: Kidneys, Tongue, Liver, Heart packaged separately