• Shoulder Chops
    Lamb Chops
    Foreshanks
    Hindshanks
    Riblets (Good for Stew)
    Bone-In Leg Roast (Can be split to make leg steaks)
    Meaty Neck Slices for Stock or Stew
    Ground Lamb which can also be made into Sausage (Minimum Amounts Required)

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