What lamb cuts to get??

R

Robin2020

Member

Livestock Farmer

• Nov 4, 2021

• #1

I had my first crop of lambs this year and most simply went to market. The final 3 are for a friend and will go to the abattoir in a week or so. What would be a good selection of cuts to get? My friend will be dishing it all out to his family for general meals... The lambs are low 40kgs.
The lady at the abattoir suggested no end of possibilities. I just wondered if there was a fairly standard set of cuts to get???

 

Northeastfarmer

Member

Location

Cleveland

• Nov 4, 2021

• #2

Just sell him half a lamb save any fannying about

 

D

delilah

Member

• Nov 4, 2021

• #3

Leg: whole or halved.
Shoulder: same.
best end: rack or cutlets
loin: whole or chops
chump: chops
breast: mince
neck: fillet

 

Northeastfarmer

Member

Location

Cleveland

• Nov 4, 2021

• #4

delilah said:

Leg: whole or halved.
Shoulder: same.
best end: rack or cutlets
loin: whole or chops
chump: chops
breast: mince
neck: fillet

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So half a lamb then

 

D

delilah

Member

• Nov 4, 2021

• #5

I thought he was asking how to get it butchered.

 

R

Robin2020

Member

Livestock Farmer

• Nov 4, 2021

• #6

Yes butchered.. That looks pretty simple Delilah... ta

 

D

delilah

Member

• Nov 4, 2021

• #7

Robin2020 said:

Yes butchered.. That looks pretty simple Delilah... ta

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where it says 'or' you need to make that decision before you book them in, abattoir ladies are scary you don't want to be upsetting them by being indecisive.

 

Bury the Trash

Member

Mixed Farmer

• Nov 4, 2021

• #8

delilah said:

Leg: whole or halved

Click to expand...

halved i would say for modern 'household'

delilah said:

.loin: whole or chops

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chops i reckon as above. chops
option then that they can be stored seperatly, freezer bag with like 2 or 3 in for convienience

 

Bury the Trash

Member

Mixed Farmer

• Nov 4, 2021

• #9

Robin2020 said:

Yes butchered.. That looks pretty simple Delilah... ta

Click to expand...

just ask for legs halved and chops ' and they should know what you mean.

 

D

delilah

Member

• Nov 4, 2021

• #10

Also decide if you want the offal back, you should get the kidney anyway but taking the rest or not probably your choice.

 

Chasingmytail

Member

Location

Newport, SE Wales

• Nov 4, 2021

• #11

joints, chops and mince

 

Bury the Trash

Member

Mixed Farmer

• Nov 4, 2021

• #12

delilah said:

Also decide if you want the offal back, you should get the kidney anyway but taking the rest or not probably your choice.

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would make a nice treat for treat for their dogs (if they have them ) tho even if the people dont fancy it at the time.

 

spin cycle

Member

Location

north norfolk

• Nov 4, 2021

• #13

this is the diagram i use for options....liver sliced in two packs per lamb

 

H

Hampton

Member

BASIS

Location

Shropshire

• Nov 4, 2021

• #14

Don’t roll the breast, mince it

 

Ffermer Bach

Member

Livestock Farmer

Location

Carmarthenshire, West Wales

• Nov 4, 2021

• #15

As much as possible in cuts that can be used for Cawl I recon, roast lamb is lovely, as is Shepherd's pie, but neither are half as good as a lovely Cawl

 

A

Agrivator

Member

• Nov 4, 2021

• #16

Northeastfarmer said:

Just sell him half a lamb save any fannying about

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Trying to chop up a lamb carcase on the kitchen floor, with a rusty Tenon Saw, a blunt carving knife, and a box of elastoplast - now that's fannying about!!!

 

S

Skintagain

Member

Location

Perched on the Pennines

• Nov 4, 2021

• #17

Bury the Trash said:

halved i would say for modern 'household'


chops i reckon as above. chops
option then that they can be stored seperatly, freezer bag with like 2 or 3 in for convienience

Click to expand...

And into three if 50kg plus lambs if 60kg lambs trim some off for diced lamb to keep everything useable

 

Netherfield

Member

Location

West Yorkshire

• Nov 4, 2021

• #18

Lamb Rumps are a good cut, cooked pinkish.

Lamb Shanks, Cooked slowly, 5/6 hours in the Aga.

 

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B

Beefysheeps

Member

Livestock Farmer

• Nov 4, 2021

• #19

chops done in Barnsley chops as well as chops is another option, makes better use of the chop too..
Also leg steaks make a useful cut….
Belly, I find some like this as choose to stuff and slow roast it, but for less Traditional types that don’t know what to do with it minced sells best for me..
the neck in ringlets, for stewing or filleted both as useful.

 

Mc115reed

Member

Livestock Farmer

• Nov 4, 2021

• #20

Personally I get our lambs done into chops, leg& shoulder joints, everything else into a few burgers and a few bags of mince … most other stuff like the neck and stuff is too tough for me