There isn’t an official number, because it depends on how detailed the breakdown is (retail vs. butcher-level vs. culinary classification).

However, lamb is generally divided into 9 cuts in standard butchery:

Cuts of Lamb

1. Leg – Lean and tender; often roasted whole (leg of lamb).
2. Loin – Very tender; includes loin chops and tenderloin.
3. Rack – The classic “rack of lamb”; can be cut into rib chops.
4. Shoulder – Flavorful, slightly tougher; great for slow cooking.
5. Breast – Fatty and flavorful; used for stuffing or slow roasting.
6. Shank – Lower leg portion; ideal for braising.
7. Neck – Rich and meaty; good for stews.
8. Flank – Thin and fatty; often ground or rolled.
9. Foreshank – Upper portion of the front shank (sometimes grouped with shank).

Did you know?

When broken down further (into chops, roasts, steaks, ground lamb, etc.), lamb can yield 20–30+ named retail cuts.