Chump
Chump is prepared from a leg chump-on and is removed by a straight cut approximately 12mm from the hip joint and at right angles across the primal. This cut is the equivalent of the rump of beef and comes from the point where the leg meets the shortloin. The chump can be prepared further into chump chops or the rump.
Forequarter
The forequarter is prepared from a goat side by a cut along the vertical line of a specified rib. The goat forequarter is made up of many well-known basic cuts of goat including the neck, the shank, the shoulder rack and the square cut shoulder. There are two forequarters per carcase. Most cuts from the forequarter perform best when cooked slowly.