Butchering a lamb involves dividing it into primal cuts, such as the shoulder, rack, loin, and leg. The primal cuts are further processed into retail cuts, such as chops, roasts, and ground meat.
Butchering a lamb involves dividing it into primal cuts, such as the shoulder, rack, loin, and leg. The primal cuts are further processed into retail cuts, such as chops, roasts, and ground meat.