Lots of lamb

[Trillian]

OMG! Where do I start?
Shanks are great for roasting and slow cooking. I prefer them roasted with garlic.....
Legs are perfect for roasting
Whole shoulders (will look like a roast) are also great for roasting.
chump, BBQ or forequarter chops - they will be really big chops and they will be cut from the shoulder joint (so you may either have a shoulder roast or these chops). If this is the case then they are great for BBQing, grilling or even using in the slow cooker. They can be a little tough so make sure you cook them well if you are only BBQing or grilling them. Try an avoid pan frying them, they don't cook as well.
Loin chops. OMG only the best kind of chops to have! These are tender little suckers that can handle being BBQ'ed, grilled or pan fried. Absolute sacrilege to stew them.
Neck chops. they may also call these lamb noisettes/rosettes. Use them in soups and stews. They need to be cooked for a long time, but are very tasty.
Cutlets. Eat Crumbed. Nuff said .

Depending on who is doing it for you, you may also get all the scraps/offcuts. These are mostly only good for petfood, but sometimes you will get some really meaty parts that are awesome for making stock or as soup and you just shred the meat that comes of them. Occasionally the 'flaps' or belly part, will have enough meat on it that you can put seasoning in it and roll it as a small roast.