lamb (as food): A wholesale cuts: 1 leg, 2 loin, 3 rack, 4 breast, 5 shank, 6 shoulder; B retail cuts: a leg, b sirloin chops and roast, c loin chops, rolled loin roast, d patties and chopped roast, e rib chops, crown roast, f riblets, stew, and stuffed or rolled breast, g shoulder roast, shoulder chops, h neck slices, i shanks, j blade chops, k arm chops