What’s on a Lamb Cut Sheet? A Simple Guide for First-Time Buyers

Written By Olivia Wenger

If you’ve never bought a lamb share before, the term “cut sheet” might sound a little intimidating. But don’t worry, it’s really just a way to tell the butcher how you’d like your lamb processed. And once you know what to expect, it’s actually kind of fun to customize your order!

At Herd Heritage, we’re here to make the process simple, transparent, and worth it from pasture to plate.

So, What Is a Cut Sheet?

A lamb cut sheet is a form you fill out after you reserve your whole or half lamb. It tells the butcher which cuts you prefer, how thick you'd like your chops, whether you want roasts or ground meat, and more.

Think of it as your opportunity to tailor your order to your family’s needs and preferences so nothing goes to waste, and you actually use what you receive.

Main Lamb Cuts and What They Mean:

1. Leg

  • Comes from the hindquarters.

  • Options: whole leg roast, leg steaks, or bone-in/bone-out roasts.

  • Great for: roasting, slow cooking, or slicing for sandwiches.

2. Loin

  • This is where lamb chops come from.

  • Options: loin chops (like mini T-bones), or boneless roasts.

  • Great for: quick grilling or pan-searing.

3. Rib

  • Contains the rack of lamb.

  • Options: whole rack, rib chops, or frenched rack (cleaned bones for presentation).

  • Great for: special dinners or entertaining.

4. Shoulder

  • A flavorful and versatile cut.

  • Options: shoulder roast, stew meat, or ground.

  • Great for: slow cooking, braising, or grinding for lamb burgers.

5. Shank

  • Lower part of the leg.

  • Typically slow-cooked for fall-off-the-bone tenderness.

  • Great for: soups, stews, or braising.

6. Ground Lamb

  • You can request a portion of your lamb to be ground.

  • Great for: burgers, meatballs, shepherd’s pie.

7. Organ Meats (optional)

  • Includes liver, heart, kidneys, etc.

  • Let us know if you’d like to keep these!

How Will My Lamb Arrive?

After processing, your meat will be vacuum- sealed and clearly labeled, frozen, and divided into manageable packages with clear labels (no bulk mystery bags here).

We’re always happy to walk you through the cut sheet after your reservation is placed, and to help you decide what cuts make the most sense for your household.


A Final Note: We Raise a Limited Number of Lambs Each Year

Because our lambs are raised with intention — on pasture, with regenerative practices and care — we only have a small number available each season. If you’re thinking about filling your freezer with delicious, local lamb, don’t wait too long to reserve!

Olivia Wenger