Use the following guidelines to determine cutting and packaging
instructions for the processor if the carcass is not cut and wrapped
on the farm.
_Chops_.—Those from young animals can be broiled or pan fried and
should be at least ¾ to 1 inch thick. The loin and rib chops are
relatively small and it takes two or three to comprise a serving.
Those from the sirloin and shoulder are larger and only one chop may
suffice. Allow ¾ of a pound bone-in per person (uncooked) as a guide.
_Roasts_.—Allow ¾ pound per serving for bone-in roasts (leg,
shoulder) and ½ pound per serving for boneless roast (bone and
rolled shoulder).
_Ground lamb and stew_.—Allow ½ pound per serving.