Lamb
Lamb is the easiest whole animal to fit in a home freezer. A whole lamb is roughly the same freezer space as a quarter of beef, and every part of it is good eating.
Not sure where to start?
We'll fill in the standard lamb order — the 10 cuts most customers take, cut and wrapped the usual way. Nothing is locked in; change or remove anything after.
Or tell me how you eat
Answer a few quick questions — how many of you there are, how you cook — and I'll fill in the whole sheet with a reason beside every cut.
Off the outline
Fat, bones & odds
Tap any part of the animal to see the meat that comes out of it
How much meat will I actually take home?
Typical lamb: 55–80 lb hanging. Don't know it? A live weight of 110–150 lb hangs at about 57.2–78 lb.
Enter a hanging weight to see your estimate.
Neck
Underrated braising meat. Neck slices make the richest lamb stew there is.
Don't forget to ask for these
The parts most customers never mention — and most shops throw away if you don't.