If you look at my
recent post about the Castlemilk's meat - you should get about the same amount off your two commercial-type lambs as I got from the 4 Castlemilk wethers.
I can't get the liver, firstly you have to collect the offal immediately, whereas the remainder of the carcase wants to hang for a while before being cut up and secondly because we are a flukey area so almost all of our livers get condemned.
The breast is the sweetest meat on the whole animal. If you hate slow-cooked meat, yes have it minced
However, if you do like slow-cooked meat, roll it, then cook it as a pot roast, or slice it and cook it similarly (in the oven, slowly. placed on top of veg and some stock/wine.) Pop a bit of dried apricot in amongst the veg.
BH was, until I came along, not a fan of this kind of meat. But he
loves pork belly and lamb breast cooked this way.
Because I love the breast so much, and also love afelia, I have the breast rolled, then on a commercial-sized lamb, half of one shoulder as chopped meat, the other half rolled. I love shanks slow-roast, too, so have the shanks seperate and the remainder as a leg roast. If you don't use big roasts, you can make the leg into two joints or one joint and some leg steaks.
BH isn't keen on fiddling with chop bones, so one thing I will try sometime is a crown roast - anyone done this? Or rack of lamb?