How to have a lamb butchered primally?
Ok, I got a line on a whole, grass-fed lamb going to butcher next week. I have been steeping myself in the different ways it can be cut.
What I don't know, is how to ask for little things like, what cuts have good tasty fat that are good to make sure don't get trimmed? Do I just ask in general that fat is not trimmed, or do I have to be specific so I don't get fats people normally wouldn't want (too tough or not actually palatable?) I just don't know enough about lamb either way.
Before anyone brings it up, no I am not keeping the offal, which is a waste because I am paying the whole hanging weight (unless offal isn't normally included in hanging weight). I just don't have pets or people that would make use of it.
Anyway advice would be greatly appreciated!