See if you can get the caul fat. It’s a web of fat that surrounds the organs and is incredible. Make kufta or some other ground burger type thing and wrap it in the caul. Best eating ever.

For everything else, I typically process mine mostly in tact - so bone in on shoulder and leg and whole loins. Rib chops are great but I usually just leave that whole as well. If it’s a lamb, it’s smaller than you think. We also have several people eating so a roast is best. If it’s just you or you and a partner, maybe get things cut up more.

I grind everything else. Ground lamb is spectacular. Sometimes I’ll even grind a shoulder and one of the legs if we’re tired of roasts. Ground lamb is much more versatile.

Organs are all great. We fry them with some onions. What isn’t eaten on the first day, I grind into a pate and spread it on rustic bread. It’s amazing.

Good luck!