YOUR LAMB.
YOUR CHOICE.

Lamb & Sheep Processing in North Texas

Processing your lamb or sheep should be simple, and with us, it is. Windthorst Custom Meat Company provides custom and USDA inspected lamb and sheep processing for families, ranchers, livestock producers, 4H and FFA families throughout our North Texas and Southern Oklahoma service area.

Located in Windthorst, Texas, in Archer County, we process lambs and sheep whether you raised the animal yourself or purchased it from a local producer. Our job is to make sure your meat is processed the way you want it, with quality cuts, professional packaging, and straightforward service from start to finish.

Choosing Your Lamb & Sheep Cuts

How you have your lamb or sheep cut determines what ends up in your freezer. Our cut guide walks you through the major primal sections, where they come from on the animal, and the chops, roasts, ribs, shanks, ground meat, and other cuts available from each section.

Scroll down to explore your lamb and sheep processing options and decide how you want your animal cut. Whether you already know exactly what you want or you're figuring it out as you go, we'll walk you through your options and help you complete your cut sheet.

PDF LAMB & SHEEP CUT SHEET

Understanding Lamb & Sheep Primal Cuts

Every cut of lamb or mutton starts with one of the major primal sections of the animal. Understanding where those primal cuts come from can make it much easier to decide how you want your lamb or sheep processed and what you want in your freezer.

Below, we break down the major lamb and sheep primal cuts and the chops, roasts, ribs, shanks, ground meat, and other cuts that can come from each. From the shoulder and rack to the loin, leg, breast, and shank, this guide will help you understand your options before completing your lamb or sheep cut sheet.

Diagram of a cow with labeled body parts, highlighting the shoulder area in brown.

  • A bone-in or boneless cut from the main shoulder. It’s ideal for slow roasting or braising, allowing the connective tissue to break down into tender, succulent meat.

    Note: Choosing a whole shoulder roast will limit your options for chops or stew meat from this section.

  • Cross-cut from the shoulder, these chops are well-marbled with bold flavor. Best when marinated and grilled or pan-braised for tenderness.

    Note: Choosing shoulder chops uses the same portion of meat as a shoulder roast and may limit the availability of stew meat.

  • Cut from the neck portion of the shoulder, these bone-in rounds are excellent for braises, soups, or slow stews.

    Note: Choosing neck slices uses the neck portion and may reduce trim available for stew or grind.

  • Cubed pieces of leaner shoulder meat, perfect for slow-cooked stews and curries. Comes from trimmings or secondary cuts.

    Note: Choosing stew meat may reduce your available volume for shoulder roasts or chops.

Diagram of a cow with labeled sections: leg, loin, breast, shoulder, and rack.

Rack Primal

The rack is the premium section of the lamb, located along the upper back behind the shoulder and in front of the loin. It’s home to some of the most tender and sought-after cuts, especially for grilling or roasting. The meat is fine-grained and delicately marbled, making it a favorite for elegant presentations or special meals.

  • This is the crown jewel of lamb cuts — a set of 8 rib chops left together as a whole rack. It can be trimmed (Frenched) for a more refined appearance or left standard. Ideal for oven roasting and slicing into individual rib chops.

    Note: Choosing a whole lamb rack means you will not receive rib chops separately or riblets.

  • Cut individually from the rack, these are the classic “lollipop” lamb chops — tender, juicy, and quick to cook. Perfect for grilling or pan-searing.

    Note: Choosing rib chops uses the same portion as a whole rack and may limit availability of riblets or crown roast.

  • Two racks tied together in a circle for a dramatic presentation. A favorite for holidays or special occasions.

    Note: Choosing a crown roast requires both racks and excludes individual rib chops or standard racks.

  • Trimmed from the ends of the rack, riblets are smaller, flavorful pieces ideal for grilling, broiling, or saucy recipes.

    Note: Riblets are usually only available if the rack is trimmed; choosing full racks or rib chops will reduce or eliminate riblet availability.

Diagram of a cow highlighting different cuts of beef, with the 'Loin' section in gold.

Shoulder Primal

The lamb shoulder comes from the front portion of the animal, including part of the neck and upper foreleg. It’s a flavorful and well-exercised section, known for its rich taste and marbling. Because of its structure, the shoulder is best suited to slow cooking methods like roasting, braising, or stewing, though certain cuts can also be grilled.

Loin Primal

The loin runs along the lamb’s back, just behind the rack and before the leg. This section is known for its balance of tenderness and flavor, offering a range of premium cuts ideal for grilling or roasting. The loin is where you’ll find some of the most popular chops and roasts in lamb processing.

  • Often called the “T-bone” of lamb, these chops include both loin and tenderloin sections. They’re thick, flavorful, and perfect for grilling or pan-searing.

    Note: Choosing loin chops means you will not receive a whole loin roast or lamb tenderloin separately.

  • A whole or half roast cut from the loin, this is a uniform, boneless or bone-in roast that’s great for oven roasting or stuffing.

    Note: Choosing a loin roast means you will not receive individual loin chops or tenderloin.

  • A small, delicate muscle that runs beneath the main loin. It’s extremely tender and best cooked quickly to avoid drying out.

    Note: The tenderloin is often included with loin chops. To receive it whole, it must be separated before cutting chops or roasts.

  • Two loin chops cut and opened flat like a book. Great for stuffing or marinating.

    Note: Choosing butterflied loin chops uses the same portion as standard loin chops and excludes roast options.

Diagram of a cow highlighting the breast area in brown, with labels for different parts of the cow's body.

Breast Primal (Including the Shank)

The lamb breast comes from the lower chest and belly area, often including part of the shank. This section is rich in connective tissue and fat, making it ideal for slow cooking methods like braising or smoking. While not as tender as the loin or rack, it’s full of flavor and can yield some of the most satisfying comfort cuts.

  • This cut includes the full belly plate, which can be trimmed and left whole or rolled into a roast. It's flavorful and perfect for long, slow braises or roasting with herbs.

    Note: Choosing a whole breast may limit availability of ribs or other cuts from this section.

  • Cut from the breast, these are smaller than pork ribs but still great for grilling or smoking. Denver ribs are particularly meaty and popular with BBQ enthusiasts.

    Note: Choosing ribs from the breast reduces the availability of a rolled breast roast.

  • Often included with the breast primal or separated as its own section. Shanks are best known for their use in Osso Buco-style dishes or slow braised meals.

    Note: If you choose to keep shanks whole, they won’t be used for stew meat or trimming.

  • The leaner portions of the breast and shank can be cubed for stew meat or added to ground lamb.

    Note: Selecting stew meat or grind from this area may limit the availability of full breast or rib cuts.

  • If you prefer, the leg can be trimmed and ground. This creates a lean grind perfect for burgers, meatballs, or sausage.

    Note: Choosing to grind the leg removes it from all other cut options.