A lamb is small enough that a whole or half animal fits an ordinary freezer, and it breaks down into a handful of primals — each with a distinct role. Understanding them makes the most of every cut, from prized chops to humble, richly flavored shanks.

The Primals at a Glance

• Shoulder — Hard-working and well-marbled; ideal for braises, slow roasts, and ground lamb.
• Rack (Rib) — The eight rib bones that yield rack of lamb and rib chops — the most tender, elegant cut.
• Loin — Lean and tender, home to loin chops and the saddle.
• Leg — The large hind leg: the classic roast, plus steaks and kebab meat.
• Breast & Shank — Fatty breast and gelatin-rich shanks, built for low and slow cooking.

Neck & Offal

The neck braises into some of the most flavorful meat on the animal, and lamb offal like liver and kidneys is prized in traditional cooking. Buying direct means you can ask for all of it.

Buying a Whole or Half Lamb

A whole lamb yields roughly 40–50 lbs of cuts; a half, about 20–25 lbs. Find a farm near you selling lamb shares direct.