Meat sold at a good discount is worth having, and half a lamb will fit into a small freezer. Ask your butcher to cut the lamb into joints, trimming off the excess fat and removing bones where possible as these take up valuable space.
It is essential to wrap meat well to prevent the fat from turning rancid. Double-wrap the meat using some heavy-duty plastic bags and separate the chops and steaks with layers of plastic freezer film.
** Asian Online Recipes