[gadge]

Hi All

Just a bit of 'market research'.  Setting up a lamb box for direct sales with family, friends, locals and a number of local restaurants and farmshops interested. 

What I am interested in is peoples thoughts on what cuts etc they have bought previously and would prefer to see in a half lamb and full lamb box.

Flock is based in Aberlady, East Lothian.  North Country Cheviots all grass born, reared and fattening well.  Rotationally grazed to meet demand with fresh leafy pasture for good growth rates which seems to be working well.

Any thoughts, ideas, shared experience would be very helpful.

G

[RichStaffs]

I do half and whole lamb boxes, generally people are happy with halved legs / shoulders, loin and rack into chops, and the breast minced or rolled. If anyone requests anything else I will cut to suit, leg steaks, whole racks, Barnsley chops etc.

[Bramblecot]

The standard 1/2 box that our butcher at the abbatoir prefers to cut is leg (whole or halved depending on size), shoulder, 2 bags chops (saddle or single, again on size), the rest minced.  He will do breast but my customers seem to prefer the mince. 
The offal is offered but I no longer put it in the boxes unless someone requests it - shame to waste it on people who do not appreciate it.  With a larger breed, I would consider doing half leg/shoulder joints - mine are mainly Shetlands.