How to cut the lamb

[helvella]

Hi, I've buying a whole lamb from a friend with a farm and he wants to know how I want it cut. I'm an avid cook but I haven't worked much with lamb so I'm not sure where to go with it. This is what I was thinking:

From the shoulder, stew meat. Or should I have roasts? I do love making stews, but from what I've read these are the best roasts.

From the breast and foreshank, ground?

From the ribs, whole racks. (I'm pretty sure this one is right

From the loin, loin chops?

From the leg, maybe one whole and the other into two roasts, a sirloin half-leg roast and a shank roast? Should I have the roasts boned or not? Or would this part be better cut more, maybe kebobs?

Finally, is there any particular way I should write this up to make it easier for the butcher? Did I miss any parts I should have ground?

Thanks for any help .

[BBQ Butcher]

helvella said:

Hi, I've buying a whole lamb from a friend with a farm and he wants to know how I want it cut. I'm an avid cook but I haven't worked much with lamb so I'm not sure where to go with it. This is what I was thinking:

the From the shoulder, stew meat. Or should I have roasts? I do love making stews, but from what I've read these are the best roasts.

You can get a couple of nice chops from the arm/shoulder about 1" thick and the same from the Chuck end. The rest could be a bone-in or boneless roast, up to you, or left for stew.

From the breast and foreshank, ground?

The breast can be stuffed ala pocket between the ribs and breast meat. Or, rolled breast roast and lamb spareribs...or ground, your choice. The Shank should be used for some time of Braised Lamb Shank recipe or a stew. Just my opinion.

From the ribs, whole racks. (I'm pretty sure this one is right

Right on...

From the loin, loin chops?

Yes....at least 1½" thick.

From the leg, maybe one whole and the other into two roasts, a sirloin half-leg roast and a shank roast? Should I have the roasts boned or not? Or would this part be better cut more, maybe kebobs?

I would go with your original plan here. If you want kabobs, you can cut them out of the Shank half with no problem.

Finally, is there any particular way I should write this up to make it easier for the butcher? Did I miss any parts I should have ground?

Thanks for any help .

I think you are fine. I would have no problem understanding what you are trying to say Enjoy.

[helvella]

Thanks for the advice. Looking forward to getting it .