A lamb carcass is generally cut into chops, cubes (stew), leg of lamb (roasts), neckbones/riblets, shoulder roasts, spare ribs and ground. Some alternatives are

Chops: can be made into roast

Cubes (stew): can be Shish la ki (a marinated cube)

Ground Lamb: can be left as trim (not really recommended)

Some examples of standard cut sheets are:

Example 1

Chops: 5; Cubes: 2; Leg of lamb: 2; Neck bones/riblets: 2; Shoulder roast: 2; Shanks: 1; Spare ribs: 2; Ground lamb: 3

Example 2

Chops: 6; Cubes: 8; Leg of lamb: 2; Neck bones/riblets: 1; Shoulder roast: 2; Spare ribs: 2

Example 3

Chops: 6; Shish-la-ki: 4; Leg of lamb: 2; Neck bones/riblets: 1; Shoulder roast: 2; Spare ribs: 2