We get two lambs a year from the local farmer. Last year I made the mistake of not specifying the cuts I wanted and as a result got masses of chops and sausages, four legs of lamb - bone in - and some bone bits (I wasn't really sure what they were). So this year I've asked if I can order the cuts.
The problem is, I'm not really sure what a couple of butchered lambs entail. I know I'd like a boned rolled shoulder.
A whole lamb comprises 2 shoulders, 2 legs and 2 loins... plus some bits and pieces like neck and offal. The loins are mostly turned into chops, loin and chump. The neck can be filleted. Best End, Middle and Scrag End of Neck are bony cuts for stewing and the traditional ingredient for Lancashire Hotpot. Legs and shoulders can be boned and rolled. Any scrappy stuff will get turned into sausages or mince.