Breeders of quality Katahdin and White Dorper sheep
Mountain View Acres
  • Home
  • Rams
  • Ewes
  • The Dogs
  • Facilities
  • Pictures
  • The Shepherds (blog)
  • Contact
  • Lamb Meat
    • Lamb
    • Recipes
The typical cuts of a lamb are as follows:
Shoulder: roast (boned if desired) or stew or ground or chops
Leg: whole or 2 half roasts or leg steaks
Ribs/Rack: rack of lamb or rib chops
Loin: loin chops or roast
Shank: shank or ground
Neck: stew or ground
Breast: rolled stew or ground
The Manitoba Sheep website has some great information on selecting cuts and serving.  
Price list January 2014
  • Leg of lamb - whole: $8/lb
  • Leg of lamb - half: $8/lb
  • Leg steaks/chops: $7/lb
  • Sirloin steaks: $10/lb
  • Shoulder roast: $8/lb
  • Shoulder chops: $7/lb 
  • Lamb loin chops: $9/lb
  • Rack of ribs: $12/lb
  • Rib chops: $9/lb
  • Stew: $9/lb
  • Ground: $7/lb
  • Whole lamb - $5/lb carcass wt (usually 40-55lbs)
  • Half lamb - $5.25/lb for 1/2 carcass wt


For any other cuts please contact us.  Our butcher is very accommodating and will cut to order.


Powered by Create your own unique website with customizable templates.