YES!

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
Ground lamb patties

Do you want ribs? (They taste good, buy you know… ribs)
Boneless shoulders?
Boneless legs?
Whole or half racks?

If the answer to any of those questions is yes, that’s something you’ll probably have to order special.