Today’s lamb cuts make full use of the whole carcase. Understanding the various cuts as a farmer and breeder are important parts of your breeding plan.By knowing what is being produced and what the consumer is looking for, you can better define your plans. 
Below you can see photos of the various cuts produced and on the recipes page you can see some recipes that help explain what sections of the carcass are cooked in what manner.
Forequarter
Full Loin
Full Leg
