The meat of a lamb is taken from the animal between one month and one year old, with a carcase (carcass in American English) weight of between 5.5 and 30 kilograms (12 and 65 lbs). This meat generally is tenderer than that from older sheep.

 Scrag End  The bony part of the neck. It is a primal cut, thus is separated from the carcass. It can be used in soups and stews.
 Middle Neck  Similar to the scrag, this can be boned to produce lean neck fillets. It also makes the best mince.
 Shoulder  Lamb shank is cut from the arm of shoulder, contains leg bone and part of round shoulder bone,
 and is covered by a thin layer of fat and fell (a thin, paper-like covering).
 Breast End  The belly area of the lamb. Usually boned and rolled for roasting or pot-roasting.
 Considered the most lean cut of the lamb.
   Lamb is often sorted into three kinds of meat:
 Forequarter  1. The forequarter includes the neck, shoulder, front legs and the ribs up to the shoulder blade.
 Hindquarter  2. The hindquarter includes the rear legs and hip.
 Loin  3. The loin includes the ribs between the two. It can also be cut between the bones into loin chops.
 Chump  This cut comes from where the loin meets the leg, and can be divided to produce two chump chops and a small,
 on-the-bone roasting joint called the chump end.
 Leg  Lamb shank is a cut of meat from the upper part of the leg.
 Legs can be boned and rolled into an easy-to-carve roasting joint.