The Ultimate Butcher’s Guide to Lamb Cuts
Friendly, practical guidance for smallholders, hobby farmers, and anyone passionate about raising their own meat.
Raising your own lambs is one of the most rewarding experiences you can have on a smallholding. From the care you put into your flock to the moment you fill your freezer, every step brings a sense of pride and connection to the food you feed your family.
But when it comes to processing your lamb, the butchery world can suddenly feel like another language.
Want to get the most out of every lamb? This expert guide walks you through every cut — from chops to joints — showing you how to butcher, portion, and freeze like a pro. Clear photos, practical tips, and advice for smallholders and home butchers alike. Perfect for anyone who wants top-quality meat without waste.
How Much Meat Do You Actually Get From a Whole Sheep? A Simple Guide for Smallholders
When you rear your own livestock, it’s only natural to wonder exactly how much meat you’ll get back from a whole sheep — and which cuts you can expect. Whether you’re experienced or just starting out, having a clear idea of yields helps with planning freezer space, choosing cuts, and getting the most from your animal.
Curious what you’ll actually get when you home-kill or butcher a whole sheep? This guide breaks down expected meat yield — across joints, roasts, chops and mince — and shows you what factors influence yield, from age and fat cover to butchery style. A must-read before you plan for your freezer or ordering a whole sheep
Let’s break it down in a clear and honest way.
A must-read before you plan for your freezer or home slaughter a whole sheep!