The square cut shoulder consists of the primal shoulder with the neck and brisket portions removed. The rack is separated from the shoulder between the fourth and fifth vertebra. The brisket and shank are removed with a straight cut through the head of the humerus bone. The neck is removed with a cut ten millimeters above and parallel to the top of the shoulder, through the second and third cervical vertebra. The fat cover is trimmed to 7mm if necessary.

The Boneless Shoulder Netted comes from the Square Cut Shoulder. It is seamed out to remove the blade, arm, neck, and rib bones. The shoulder interior seam fat is removed including the gland. The shoulder is then rolled and jet netted.

The Boneless Shoulder Flat Pack is similar to the Boneless Shoulder Netted. It is seamed out to remove the blade, arm, neck, and rib bones. The shoulder interior seam fat is removed including the gland. The shoulder is then packaged flat.

Chef Rack is derived from the Square Cut Shoulder. It includes the 4 ribs, with the rib meat and the shoulder eye intact. The back strap, neck, chine, and feather bones are removed.

The bone-in center-cut front shank consists of the front shank of the carcass removed from the shoulder below the bottom of the brisket. The trotter is removed from the foreshank at the knee joint.

The Boneless Lamb Stew is produced from solid shoulder muscle cuts. The fat cover is removed from the primal prior to dicing. This is cut into cubes and is at least 80% lean. Cube size specifications are available upon request.

The Shank-On Round consists of a whole lamb front in one piece. The shoulder is cut off the carcass between the fourth and fifth ribs. The shank, neck, brisket, and trotters are left on and the fat is beveled.

The Shank-Off Round consists of a Shank-On Round with the neck and brisket left on, but the shanks are removed.