Just a tip - on the front quarters, cut them off just as you would the shoulders of a deer. Don't leave the ribcage on - it gets in the way while eating. After you take the shoulders off, then it's easy to take each loin off and have nice boneless strips. When frying, I also remove the femur and shank on the hind quarter for a nice boneless chunk. You'll love them, I'm sure! And I'd start with that oven-fried recipe above.
