The finished result. Many different ways of butchering to produce the cuts to meet one's own family. Below are all the cuts of meat from one of the ram lambs, raised and grass-fed on our smallholding. In this case, I've finished the leg by taking off the shank and having it separate from the chump. I've kept the front shank on the shoulder for a good sized roasting joint. I'm hard pressed to say what's my favourite cut. I do enjoy roast lamb, but also have a soft spot for the chops.
Below is the 'before' stage. Here is the entire carcase, ready for butchering after hanging overnight. Lamb doesn't need to be hung for days, say like with beef. Just overnight is enough to set the meat.
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