Hi,
I've just sent two lambs in to the abattoir this week.
They could have been fatter, but this time of year the cost to gain weight is higher, so they went to fill a few draws of the freezer and to relieve the very wet fields a little.
Usually I ask for lambs to be boxed in half lamb boxes that contain Full leg, shoulder, ribs, chops, neck liver and mince.
Have a look on the Eblex web site, I'm pretty sure they have cutting specifications of the different cuts available for you and your butcher.
As my lambs were not particularly fat and my other half isn't too keen on some of the cuts I've gone for Leg, shoulder and the rest mince.
If these sheep are for your own use you have to think about what you intend to use the meat for and what you like, e.g.roast lamb at the weekend and dishes that use mince during the week like shepherds pie etc.