From The River Cottage Meat Book by Hugh Fearnley-Whittingstall

Lamb cutting options

Leg (A+B):
either as a whole joint (bone in or out)
or as two half joints (bone in or out)
or as lamb shank and a smaller joint (bone in or out)
or as lamb steaks possibly along with a smaller joint or lamb shank

Shoulder (G+H+I):
either as a whole joint (bone in or out)
or as two half joints (bone in or out)

Loin (C+D+E):
all as lamb chops
or as a rack of 4-5 ribs and remainder as chops

Breast (F):
either left whole with bone in
or boned and rolled

Neck (J): ringlets

2019 prices: We sell whole or half lambs (and then if we have any over we sell individual joints/chops/ steaks etc). The lambs vary in size and are sold by weight but a whole 19 kg lamb is approx 120 - 130 and a half 60 - 65.


North End Farm 2019
Last Updated 16 May 2019