Description

WHOLE LAMB — 60 lbs Hanging Weight
Estimated take-home weight: ~40–45 lbs (about 65–70%)

CHOPS & STEAKS

* Lamb Chops (loin/rib): 16–20 chops (8–12 lbs)
* Shoulder Steaks: 6–8 (4–6 lbs)

ROASTS

* Leg of Lamb: 2 (12–16 lbs total)
* Shoulder Roasts: 2 (8–10 lbs total)
* Loin Roast: 1–2 (3–5 lbs total)

GROUND LAMB

* 8–12 lbs

OTHER CUTS

* Lamb Ribs: 4–6 lbs
* Shank: 4 pieces (4–6 lbs)
* Stew Meat / Cubed Lamb: 5–8 lbs
* Neck (optional): 2–3 lbs

FAT & BONES (Optional)

* Lamb Fat (tallow): 3–6 lbs
* Soup Bones: 5–8 lbs

ORGANS & PARTS (Included with Whole Lamb)

* Liver: 1–2 lbs
* Heart: 0.5–1 lb
* Kidneys: 0.5–1 lb
* Head: 1 whole (optional)
* Testicles (optional)
* Tail (if applicable): 1