| Leg | Mostly used for curry, also used for roasting whole with or without bone, can also be sliced to make lamb/mutton chops. |
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| Shoulder | Mostly used for curries, quite bony but softer than leg. |
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| Chops | The back fillet, very soft meat comes with spinal cord casing, used in rice and de-boned is used for kebabs. |
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| Back | Also known as the loin it is used for delicatessen, being the most expensive piece of meat in the whole carcass. |
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| Neck | Used mostly for soup contains more than 50% bone. |
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| Ribs | Said to be the most tastiest part of the lamb but contains plenty of fat and bone, mostly sliced for bar-b-que's. |
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| Mincemeat | Ground meat with no bone contains approximately 11% fat. |
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| Fatless | Mince Virtually fat free mincemeat made from the leg of mutton/lamb. |
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