Two things to think about is how to preserve as much as possible for as long as possible, and how is have it in usable portions when you need it. Living alone and cooking for one most times I break everything down into individual portions for the most part, if I want to batch cook I can take out more than one serving.
A note on freezing – you want to get as much air out as possible. Several ways to do that and there is also what I call flash freezing where you freeze first then package. That works great for thing that you don’t want to clump up like berries, freeze them in a single layer on a sheet pan – then put into a bag. My sheet pans spend as much time in the freezer as they do in the oven.
Freezing will preserve meats and other items for six months to a year if properly prepared. So most of my meats will be going into the freezer right off until I need them, some cooked/marinated, most raw single portions. Remember to use bags/paper/wrap marked “freezer” not “storage”.
We will start with the lamb chops – Easy peazy two lamb chops = one serving – six chops = three servings. Wrap and freeze.
