Lamb & Goat Cut Sheet Builder
Customize your cuts before processing day.
Tell your butcher exactly how you want your lamb or goat cut.
Select your portion size, chop thickness, and preferences below. Your cut sheet updates automatically — print it or bring it to your appointment.
Animal & Portion
Goat is typically leaner than lamb with a more savory flavor. Yield calculations adjust automatically.
Whole animal or half? Most processors split evenly down the backbone.
Primary Cuts
Rack chops and loin chops. Saying no routes this meat into ground instead.
Bone-in roast is the classic centerpiece. Steaks give you sliceable leg portions. Grind folds the leg into ground meat.
Bone-in roast is great for slow cooking. Stew cubes the shoulder for braises. Grind adds it to ground meat.
Fore and hind shanks — ideal for slow braises. Saying no routes this meat into ground.
Ground & Extras
Cubed meat from trim and neck. Great for tagines, curries, and slow braises.
Ground lamb or goat from trim. Excellent for kofta, burgers, and pasta sauce.
Weight per vacuum-sealed ground package.
Neck bones and knuckles for rich stocks and broth.
Lamb fat has a distinctive flavor prized in traditional cuisine. Goat fat is leaner and milder. Ask your processor what is available.
Organs
Estimated Yield
Estimates use a 120 lb live weight average for lamb and 90 lb for goat. Actual yield varies by animal, breed, and processor.
Freezer Capacity Calculator
Your Lamb / Goat Cut Sheet
Ready to Submit?
If you have booked a processing date with us, use the form below to submit your cut sheet. If you haven’t booked yet and would like to, submit your cut sheet here first, then fill out our booking form. Your cut sheet will automatically attach to this submission.