Whole Fresh Young Lamb (65-80lbs. Hanging Weight)

Double the cuts of the Side of Lamb: 2 Whole shoulders (roast or may be cut into chops or stew meat) 2 Whole legs (bone in) Loin chops (1 ¾ thick) 2 Rib racks 2 Ground and/or stew meat 2 Shanks Born in October. Fed on hay and grain. Processed at Johnson's Sausage Shoppe in Rio, Wisconsin because they do a great job and they use vacuum-sealed packaging which seals in flavor and prevents freezer burn.

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