Tender Lamb

Although a lamb has four legs, only the two hind legs produce the cut referred to as "leg of lamb". It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting.
Leg of Lamb Bone-In
Per lb $21

So a single rack of lamb will nicely serve two or three people, at two to four chops per person. A well-trimmed rack delivers enormous flavor, even when served in moderate amounts.
Per lb $35

A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee and shoulder. Lamb shanks are often braised whole; veal shanks are typically cross-cut. Some dishes made using shank include: Bulalo, a Filipino beef shank stew.
Per lb $21

The meat cut you use for lamb stew is important. You want it to come from the shoulder area – you have the Shoulder Arm Picnic, Shoulder Arm Roast, Blade (Boston) Roast, & Blade Steak to choose from.
Per lb $19

Lamb neck is a fabulously underrated and inexpensive cut of lamb. It is a tough cut that needs very long, slow cooking. It may look as though there isn't much meat, but it yields a surprisingly generous amount once every scrap is tender. It can be bought on the bone, or off the bone as neck fillet.
Per lb $25

Ground Lamb is ground lamb meat, usually from the shank and neck as well as trimmings from the breast, flank, leg, loin, rib, or shoulder.
Per lb $19