Whether you're new to ordering whole animals or just want a refresher, this guide explains each cut and the best ways to cook it. Cuts are organized by the section of the animal they come from (called the 'primal').
Shoulder
Cut | What it is | Best for |
Lamb Shoulder (Bone-In) | A heavily worked muscle with rich marbling and connective tissue. One of the most flavorful lamb cuts, it demands slow cooking. | Perfect for slow roasting or braising. Great for feeding a group. |
Lamb Shoulder Chops | Bone-in cross-sections of the shoulder. Marbled and robust in flavor — more economical than loin chops but equally satisfying. | Versatile and affordable. Good for grilling or braising. |
Lamb Neck | Intensely flavored, collagen-rich cut from the neck. Makes outstanding braises and is a staple of North African and Middle Eastern cuisine. | Best slow-braised in a tagine or stew. Rich in flavor and collagen. |
Rib
Cut | What it is | Best for |
Rack of Lamb | A French-trimmed set of 7-8 rib chops. Elegant presentation with a tender, mild meat and a delicate fat cap. | An elegant roasting cut for special occasions. Simple to prepare, impressive to serve. |
Lamb Rib Chops | Individual chops cut from the rack. A single-serving luxury — small but wonderfully tender with a rich lamb flavor. | Best grilled or pan-seared quickly. A luxurious single-serving cut. |
Loin
Cut | What it is | Best for |
Lamb Loin Chops | The T-bone of lamb — a loin chop with tenderloin on one side and strip on the other. Tender and flavorful. | Great for pan-searing or grilling. The most tender everyday lamb chop. |
Lamb Saddle | A dramatic roast of both loins left joined across the backbone. An impressive centerpiece for formal occasions. | A dramatic roasting centerpiece for formal dinners. Best slow-roasted. |
Leg
Cut | What it is | Best for |
Leg of Lamb (Bone-In) | The classic Easter roast. A large, meaty cut with moderate fat and a full, gamey lamb flavor. Spectacular for entertaining. | The classic roasting cut. Perfect for Easter or Sunday gatherings. |
Butterflied Leg of Lamb | Bone removed and flattened for even cooking. More surface area means more crust and faster cooking time. | Ideal for grilling or broiling. Faster to cook than bone-in leg. |
Lamb Shank | The lower leg — a tough, sinewy cut with a striking bone and deep flavor. Transforms into something extraordinary when braised. | Perfect for braising. A rich, fall-off-the-bone cut for a special meal. |
Lamb Sirloin Chops | Cut from the upper leg where it meets the loin. Affordable and flavorful with good marbling. Bone-in or boneless. | Good for grilling or pan-searing. An affordable, flavorful everyday chop. |
Breast
Cut | What it is | Best for |
Lamb Breast / Riblets | The fatty, layered underside with small rib bones. Intensely flavorful but requires long cooking to render the fat. | Best slow-roasted or braised. Inexpensive and deeply flavorful. |
Lamb Ribs (Denver Ribs) | Meaty ribs from the breast section. Less common than beef or pork ribs but deeply flavorful when slow-cooked. | Great for smoking or braising. A lesser-known but rewarding cut. |
Ground
Cut | What it is | Best for |
Ground Lamb | Ground from shoulder or leg trimmings. Rich, fatty, and distinctly flavored. The backbone of Middle Eastern and Greek cuisine. | Versatile and bold. Great for kofta, burgers, moussaka, or pasta sauces. |
Goat Cuts
Cut | What it is | Best for |
Goat Shoulder (Bone-In) | Slightly leaner than lamb shoulder with a more pronounced, earthy flavor. The workhorse cut in Caribbean, South Asian, and African cuisines. | Perfect for slow braising or curry. A staple of global cuisines. |
Goat Leg | Lean and flavorful with a denser texture than lamb. Takes well to spice-heavy preparations and slow cooking methods. | Excellent for slow roasting or braising. Leaner than lamb with bold flavor. |
Goat Ribs | Small, slender ribs with a lean but intensely flavored meat. Best suited to spiced braises or slow grilling. | Best braised in spiced sauces. A flavorful cut suited to bold preparations. |
Goat Chops | Individual chops with a firmer texture than lamb and a stronger, earthier flavor profile. Highly valued in many global cuisines. | Good for grilling or pan-searing with bold spice marinades. |
Goat Shank | Like lamb shank but with leaner, denser meat and a more mineral, gamey flavor. Requires patient, slow braising. | Perfect for slow braising. Deep, earthy flavor ideal for curries and stews. |
Have questions about a cut? Reach out to your processor — they're happy to help you make the best choices for your household!
Choosing these cuts on your Cutsheet
Log in at partners.farmshare.co. Buyers open Your Orders; Producers open the job. Click Fill in cutsheet.
The Cutsheet walks you through each section of the animal one step at a time. On each step, pick an option on the left and set the details on the right (thickness, roast size, and so on). Click Next to move on.
On the Review screen, check everything you picked and add any notes for your Processor at the bottom. Click Save, name your Cutsheet, and click Done.
Tip: The cuts you see depend on the share you bought (whole, half, quarter). If a cut you expected is missing, see Cuts you expected are missing from your Cutsheet.
Watch the Producer & Buyer walkthrough
This short video walks through the Farmshare portal for Producers and Buyers: logging in, scheduling a job, setting the split and buyers, and filling in a Cutsheet.
Can't see the video? Watch it on Loom.