Whole lamb cut to your individual requirements and vacuumed.

Whole lamb consists of:
2 Shoulders:
boned and rolled or boned and diced or cut into stewing chops or a combination of these cuts.
14 single loin chops.
12 double loin chops.
6 pieces of flank for soup.
4 shanks for roasting or soup.
2 legs:
each cut into two roasting joints or boned and rolled or cut into chops or a combination of these cuts.