Lamb Cut Sheet
Please fill out a sheet for each lamb you are getting.
Processing information
Lambs hang for 2-5 days to age, please make sure we have your cutting instructions prior to slaughter or the next day to make sure you get the cuts you want. If we do not hear from you we will have to do a standard cut. A standard cut includes: Packaging for 2 3/4" chops Loin chops, rib chops, sirloin chops, Arm Chops, Spare Ribs, Leg of lamb, shoulder chops, shanks, stew meat, and ground lamb. All meat is vacuum packaged in 3 mil bags and we use bone guard on all bone-in cuts to help minimize punctures and freezer burn. We are only able to store cut product for 5 days. We do charge storage fees of $10/box/order after 5 days unless you have made arrangements ahead of time and your order is paid in full. Please see our website www.dmmeats.com for our brochure and pricing
I have read above processing information and understand all terms
Email
First Name
Last Name
Phone Number
Address-please add zip code
Owner of animal
Person responsible for processing cost
Have you had a lamb processed with us in the last 3 years
Yes
No
Do you want to do the same as we have on file
Yes-No need to fill out the rest of this just go to the bottom and hit submit.
No-Please continue on to answer each question
# of chops per package-keep in mind lamb chops are small. Figure 2/person
2
4
6
8
Preferred thickness (industry standard is 3/4")
1/2"
3/4 "
1"
Loin Chops
Yes
No-add to Stew and or Grind
Rib Chops
Yes
No-Add to Stew and Grind
Rack of Lamb Roast-If you get a roast here you will not get Loin or Rib Chops
Yes
No-Do chops as indicated above
Sirloin Chops
Yes
No-Add to stew and or grind
Arm Chops
Yes
No-Add to grind and or stew meat
Leg of Lamb.
Leave whole
Cut in Half
Cut into Chops
No-Add to grind and or stew meat
Shoulder
Roast
Chops
No-Add to grind and or stew meat
Lamb Shanks
Yes save all 4
No add to grind and or stew meat
Ground Lamb/Stew-Packaged in 1lb packages.
All into ground lamb
All into Stew Meat
1/2 Stew 1/2 Ground Lamb
Additional Instructions
Submit
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