At last, I’m ready to sell retail packaged cuts.
My standard stock of cuts is as follows:
Leg of lamb (bone-in)
Shoulder roast (bone in)
Lamb chops–from sirloin to front of rack, next to the shoulder (rib chop)
Ground lamb patties
Do you want ribs? (They taste good, buy you know… ribs)
Whole or half racks?
If the answer to any of those questions is yes, that’s something you’ll probably have to order special.