,,lamb ,slaughtering1 ,cutting1 ,preserving1 and ,cooking on the ,farm ,,united ,,states ,,department ,,of ,,agriculture ,,farmers' ,,bulletin ,,number #bbfd ,,contents ,selection and care of animal before slaughter #c ,preparing for slaughter #d ,slaughter #f ,chilling the carcass #ba ,cutting #bb ,freezing and frozen storage #ch ,meat cookery #ch ,preserving lamb pelts #dj ,,precautions ,the ,law ,the ,federal ,meat ,inspection ,act requires that all meat which is to be sold or traded for human consumption must be slaughtered under inspection in an approved facility under the supervision of a ,state or ,,usda meat inspector4 ,a person can slaughter his animals outside such a facility only for use by him1 members of his household1 his nonpaying guests and employees4 ,he is not allowed to sell any portion of the carcass4 ,for more details about these regulations1 consult your county extension agent or write to the ,animal and ,plant ,health ,inspection ,service1 ,united ,states ,department of ,agriculture1 ,washington ,d4,c4 #bjbej4 ,this bulletin supersedes ,farmers' ,bulletin #baeb1 8,slaughtering1 ,cutting1 and ,processing ,lamb and ,mutton on the ,farm40 ,washington1 ,d4,c4 ,issued ,august #aigg ,for sale by the ,superintendent of ,documents1 ,u4,s4 ,government ,printing ,office ,washington1 ,d4,c4 #bjdjb ,stock ,no4 #jja-jjj-jcgji-i ,lamb ,slaughtering1 ,cutting1 ,preserving and ,cooking on the ,farm ,by ,h4 ,russell ,cross1 ,research ,food ,technologist1#a ,curtis ,green1 ,meat ,marketing ,specialist1#b ,william ,r4 ,jones1 ,extension ,meat ,specialist1#c ,roger ,l4 ,west1 ,associate ,professor1 ,meat ,science1#d and ,anthony ,w4 ,kotula1 ,chief1 ,meat ,science ,research ,laboratory1 #a 7,photographs by ,donald ,k4 ,rough#a and ,terry ,k4 ,o',driscoll#e7 #a ,meat ,science ,research ,laboratory1 ,northeastern ,region1 ,agricultural ,research ,service1 ,beltsville1 ,,md4 #bjgje4 #b ,standardization ,branch1 ,livestock ,division1 ,agricultural ,marketing ,service1 ,washington1 ,d4,c4 #bjbej4 #c ,cooperative ,extension ,service1 ,auburn ,university1 ,auburn1 ,,al4 #cfhcj4 #d ,department of ,animal ,science1 ,university of ,florida1 ,gainesville1 ,,fl4 #cbfaa4 #e ,beltsville ,agricultural ,research ,center1 ,northeastern ,region1 ,agricultural ,research ,service1 ,beltsville1 ,,md4 #bjgje4 ,,selection ,,and ,,care ,,of ,,animal ,,before ,,slaughter ,several factors should be considered before slaughtering a lamb for home consumption4 ,the most important considerations are health1 care of the animal prior to slaughter1 kind of animal 7lamb or mutton71 and expected meat yield4 ,health ,one should take care that an unhealthy animal is not selected for slaughter4 ,at the time of selection1 look for signs of sickness such as fever1 increased breathing rate and diarrhea4 ,animals suspected of being unhealthy should be treated by a veterinarian until the animal is returned to a healthy state4 ,animal ,care ,to obtain high-quality meat1 it is important to exercise proper care of the animal prior to slaughter4 ,pen the animal in a clean1 dry place the day before slaughtering4 ,restrict the animal from feed #bd hours prior to slaughter1 but provide access to water at all times4 ,withholding feed results in greater ease of evisceration 7because the gastrointestinal tract is smaller7 and minimizes the migration of ingested bacteria from the gastrointestinal tract into the blood stream4 ,access to water enhances complete bleeding1 results in brighter colored lean in the carcass1 and enhances pelt removal4 ,animal ,type and ,meat ,yield ,animal age will have a sufficient effect on the palatability of the cooked product4 ,carcasses from sheep are classed as lamb 7#ab to #ad months or less71 yearling mutton 7#ad to #bd months71 or mutton 7over #b years7 on the basis of differences that occur in the development of their muscular and skeletal systems4 ,differences in palatability between the lamb and mutton meat are substantial4 ,meat from mutton carcasses has a very intense flavor which is undesirable to some individuals4 ,mutton is seldom marketed as retail cuts but rather as soup stock or in further processed meat items4 ,a meat-type lamb carcass1 when cut and trimmed according to the methods described later1 will yield over #gj percent of its carcass weight in major trimmed cuts4 ,expected yields of retail cuts from a yield grade #b 7trim7 and a yield grade #d 7wasty7 carcass are presented in table #a4 ,,table #a--;,comparison of yield of retail cuts between ,,usda yield #b and yield grade #d lamb carcasses ---------------------------------------- -------------------------- ,percentage of carcass weight ,closely trimmed --------------------------------- retail cuts ,yield grade #b ,yield grade #d ---------------------------------------- -------------------------- ,leg1 short cut44444444444444444444 #bb4b #ai4d ,sirloin444444444444444444444444444 #f4d #e4h ,short loin444444444444444444444444 #aj4a #i4e ,rack444444444444444444444444444444 #g4i #g4e ,shoulder44444444444444444444444444 #bc4h #ba4f ,neck444444444444444444444444444444 #b4a #a4i ,breast4444444444444444444444444444 #i4h #i4h ,foreshank4444444444444444444444444 #c4d #c4b ,flank 7boneless stew74444444444444 #b4c #b4c ,kidney4444444444444444444444444444 #j4e #j4e ,fat4444444444444444444444444444444 #h4b #ae4d ,bone444444444444444444444444444444 #c4c #c4a --------------------------------- ,total4444444444444444444444444 #ajj4j #ajj4j ---------------------------------------- -------------------------- ,adapted from ,smith1 ,king1 and ,carpenter1 #aige4 ,,preparing ,,for ,,slaughter ,prior to the day of slaughter1 select the slaughter site1 accumulate all equipment1 prepare for waste disposal1 and1 if necessary1 make arrangements with a local processor or meat market for chilling and cutting the carcass4 ,if you plan to have the carcass chilled and cut up1 arrangements should be made concerning the time and day on which the carcass can be accepted1 the charges and specific instructions for chilling1 cutting1 wrapping1 and freezing the carcass4 ,site ,selection ,selection of the slaughter site is extremely important4 ,a site with clean running water is best4 ,if a tree is to be used1 a healthy limb1 #f to #h inches in diameter1 which is #h to #aj feet from the ground is needed4 ,this will ensure that the limb will not break from the weight of the carcass and the carcass can be fully extended from the ground for pelting and viscera removal4 ,if slaughter is to be done in a barn1 be sure that a strong beam #h to #aj feet from the floor is available4 ,the floor should be clean1 and preferably1 concrete4 ,after selection of the slaughter site1 clean up the area to ensure that leaves and dirt are not blown on the carcass during slaughter4 ,if the site has a wooden or concrete floor1 wash the floor and all equipment with plenty of soap and water4 ,be sure to rinse thoroughly because sanitizers discolor the meat and may cause off flavors4 ,if slaughtering is to be done outdoors1 use straw to cover the area where the carcass will be pelted and eviscerated4 ,the weather on the day of slaughter should also be considered4 ,during hot weather1 slaughter is best performed during the early morning or late evening hours4 ,since an inexperienced person will take #a to #b hours to complete the slaughter operation1 care should be taken to preclude long exposure to high temperatures4 ,during cold weather of less than #ce ,f1 slaughter can be done at any time1 since spoilage bacteria do not grow as rapidly in a cold environment4 ,slaughter during high winds will result in dirt and other contaminants being blown onto the carcass4 ,waste ,disposal ,all waste products should be disposed of in a sanitary manner4 ,if the work is to be done in the open1 one should select a site with good drainage so that blood and water can drain away from the carcass4 ,blood and water must not be allowed to pollute nearby streams or other water supplies4 ,disposal of viscera is often a problem4 ,arrangements should be made to have a local processor or rendering plant pick it up4 ,if this is not possible1 it should be buried so that dogs and other animals cannot dig it up4 ,slaughter ,equipment ,elaborate and expensive equipment is not necessary1 but certain items are essential 7fig4 #a74 ,the following slaughter equipment is recommended3 #a4 4#bb-;caliber rifle or pistol with long or long rifle cartridges4 #b4 ,sharp boning knife and steel4 #c4 ,block and tackle or strong rope4 #d4 ,oil or water stone4 #e4 ,ample clean water for washing hands1 carcass1 and by products4 #f4 ,tree with strong limb1 beam1 or tripod #h to #aj feet high4 #g4 ,buckets 7two or three74 #h4 ,ice or cold water4 #i4 ,straw for placing under animal during pelting and evisceration4 #aj4 ,clean cloths or plastic for protection of meat during transport4 #aa4 ,clean string4 ,illustration3 ,rifle1 knives1 meat saw1 scrapers1 gambrel1 hook ,figure #a4--;,equipment for slaughter4 ,be sure that all equipment which will come in contact with meat is thoroughly cleaned4 ,most people get blood and other material on their outer garments during slaughter1 which should not be transferred to the carcass after it is washed4 ,if weather permits1 wear short sleeve shirts and wash arms and hands frequently to prevent contamination4 ,additional equipment needed for cutting the carcass is discussed in the section on carcass cutting4 ,,slaughter ,stunning ,the animal should be properly secured to a tree or strong post and killed as quickly and humanely as possible4 ,stun the animal with a well directed bullet 74#bb caliber rifle or pistol7 in the forehead1 midway between and slightly above the eyes 7fig4 #b74 ,make the first shot count since a careless shot can cause the animal much pain or injure helpers4 ,as with the use of any firearms1 normal precautions should be taken when stunning the animal4 ,illustration3 ,rifle muzzle pointed at forehead of sheep ,figure #b4--,stunning4 ,bleeding ,bleeding should be done as quickly as possible after the animal is down1 using a straight boning knife and holding the animal in position with the knee on or behind the shoulder4 ,grasp the lower jaw with the left hand1 pull the head back and insert the knife just back of the jaw where the angle is made 7fig4 #c74 ,with the cutting edge to the outside1 insert the knife as close to the neck bone as possible4 ,cut clear through and then outward1 severing the windpipe1 gullet and blood vessels 7fig4 #d74 ,illustration3 ,man inserting knife near the jaw of the sheep ,figure #c4--;,bleeding4 ,illustration3 ,man finishing the cut of the sheep's neck ,figure #d4--;,bleeding4 ,pelt ,removal ,hands and equipment must be kept clean in order to produce a clean carcass4 ,dirt and wool on the carcass are very difficult to remove and usually have to be trimmed4 ,make certain there is a good supply of clean water available at all times4 ,also1 pelting 7fisting7 is much easier if the hands are kept slightly wet4 ,legs1 ,breast and ,midline4--,the pelt can be opened around the legs and along the midline and breast from the horizontal or suspended position4 ,the procedure selected depends on personal preference and the equipment available4 ,horizontal method4--,place the animal on its back on a clean floor 7concrete1 slate1 or piece of plywood7 7fig4 #e74 ,standing to one side of the lamb1 hold one front leg between your knees and allow the lamb to lean away4 ,remove a narrow strip of skin down the front of the foreleg1 being sure to remove the skin over the knee 7fig4 #f74 ,turn the knife 7with the cutting edge toward the skin7 and make an opening to the neck in front of the breast 7fig4 #g74 ,make certain to cut toward the skin to avoid cutting through the thin membrane 7fell7 covering the outside of the carcass4 ,if this membrane is broken1 the lean muscles will bulge through and give the carcass an unattractive appearance4 ,illustration3 ,sheep lying supine on a plywood sheet ,figure #e4--;,horizontal position4 ,illustration3 ,man cutting pelt off front leg using a knife ,figure #f4--,skinning foreleg4 ,illustration3 ,man cutting pelt up leg to breast using a knife ,figure #g4--,skinning neck4 ,skin the opposite leg the same way1 meeting the cut made in front of the breast4 ,open the pelt down the neck to the opening made by sticking 7fig4 #h74 ,this will form a ,v-shaped strip of pelt over the breast4 ,remove the pelt over the breast by pulling the pelt up and back4 ,once started1 it is best to complete by fisting4 ,push the fist under the pelt with the knuckles next to the carcass and the thumb over the first finger 7fig4 #i74 ,press the fist up against the skin working it away from the carcass4 ,work slowly and avoid tearing through the fell and muscles4 ,after the pelt is loosened over the brisket 7fig4 #aj71 stop and skin out the rear legs4 ,illustration3 ,man using knife to skin up to neck ,figure #h4--,skinning neck4 ,illustration3 ,man pulling up on pelt on breast ,figure #i4--;,fisting brisket4 ,illustration3 ,man pulling up on pelt1 peeling it back away from head ,figure #aj4--;,fisting brisket4 ,stretching the rear legs1 remove a strip of skin down the back of the leg and over the hock 7fig4 #aa74 ,with the leg still between your knees1 turn the knife outward and open the skin from the hock to a point in front of the anus 7fig4 #ab74 ,skin around the hock and down the shank4 ,remove the foot at the last joint 7the one next to the hoof74 ,see fig4 #ac4 ,follow the same procedure on the other leg and then fist the pelt off the inside of the legs and over the crotch 7fig4 #ad74 ,illustration3 ,man cutting pelt off hindleg using a knife ,figure #aa4--,skinning hindleg4 ,illustration3 ,man cutting up leg to anus using a knife ,figure #ab4--;,cutting to midline4 ,illustration3 ,man cutting off foot using a knife ,figure #ac4--,removing foot4 ,illustration3 ,pelt partially removed ,figure #ad4--;,fisting over inside of legs4 ,from the breast1 fist down the belly and around the navel to the opening at the crotch 7fig4 #ae74 ,the carcass is now ready to be hung4 ,illustration3 ,man pushing hand down between pelt and carcass ,figure #ae4--;,fisting down belly4 ,tie a heavy cord around the hindlegs1 and suspend the carcass4 ,the point of hanging should be approximately seven feet from the ground to provide a good working height4 ,suspended method4--,tie a heavy string around one of the rear legs and suspend the carcass 7fig4 #af74 ,on the leg not suspended1 remove a strip of skin over the hock and past the dew-claws 7fig4 #ag74 ,turn the knife outward and open the skin from the hock to a point in front of the anus4 ,skin around the hock and down the shank 7fig4 #ah74 ,remove the foot at the last joint4 ,illustration3 ,sheep hung up by one rear leg ,figure #af4--,suspended carcass4 ,illustration3 ,man slicing pelt away from lower hindleg near hoof ,figure #ag4--,skinning hindleg4 ,illustration3 ,man slicing pelt away from upper hindleg ,figure #ah4--,skinning hindleg4 ,remove a strip of skin along the suspended leg and cut the skin from the hock towards the anus1 connecting with the cut from the other leg 7fig4 #ai74 ,remove the skin around the shank4 ,fist along the cut between the legs1 removing the pelt around the back of the legs1 in the crotch and around the front of the legs4 ,suspend the carcass by the opposite leg and remove the foot on the loosened leg4 ,tie a heavy cord around both rear legs and suspend the carcass 7fig4 #bj74 ,illustration3 ,sheep hung up by one rear leg ,figure #ai4--,skinning hindleg4 ,illustration3 ,sheep hung up by both rear legs using a single rope ,figure #bj4--;,both legs tied4 ,remove a strip of skin along the back of the front legs from the knee to the foot 7fig4 #ba74 ,make a split in the pelt beginning at each knee and connecting at the neck in front of the breast4 ,open the pelt down the neck to the opening made by sticking 7fig4 #bb74 ,illustration3 ,man slicing across front leg just above the hoof ,figure #ba4--,skinning foreleg4 ,illustration3 ,man slicing pelt away from breast using a knife ,figure #bb4--,opening pelt to neck4 ,remove the pelt over the breast by pulling the pelt up and back 7fig4 #bc74 ,once started1 it is best to complete by fisting4 ,fist along the belly and around the flanks1 meeting the opening made at the rear legs 7fig4 #bd74 ,illustration3 ,man sliding hand between pelt and chest ,figure #bc4--;,fisting brisket4 ,illustration3 ,man sliding hand between pelt and belly ,figure #bd4--;,fisting belly4 ,sides and back4--,open the pelt down the midline of the belly and loosen the navel4 ,hold the pelt tight with one hand and fist off the sides1 work around to the back1 and up around the hindlegs 7fig4 #be74 ,if the fell is broken try to work around the break to get a new start4 ,fist down past the shoulder1 around the sides and up over the rump4 ,from underneath the hock1 push up until the pelt hangs by the skin that is fastened to the tail and anus 7fig4 #bf74 ,it will be necessary to use a knife to remove the pelt around the tail 7fig4 #bg74 ,carefully skin around the tail and allow the pelt to drop 7fig4 #bh74 ,illustration3 ,man sliding hand between pelt and sides ,figure #be4--;,fisting side and back4 ,illustration3 ,man pulling pelt up and away from back ,figure #bf4--,pulling pelt up4 ,illustration3 ,man slicing pelt around tail using a knife ,figure #bg4--,skinning around tail4 ,illustration3 ,pelt laying on ground at head of suspended animal ,figure #bh4--,let pelt drop4 ,the front feet can be removed by cutting through the joint at the knee 7fig4 #bi7 or by breaking them at the 8break0 or 8spool0 joints4 ,to break the legs at the 8break0 or 8spool0 joint1 cut across the tendon between the knee and foot 7fig4 #cj71 grasp the foot in one hand1 the leg in the other1 and break back and sideways4 ,on young lambs the 8break0 joint will snap easily and the foot can be removed4 ,on older lambs1 it will be necessary to cut across the pastern joint and twist the toes off4 ,this joint is called the 8spool0 joint 7fig4 #ca74 ,wash the carcass thoroughly before eviscerating4 ,remove the head at the joint closest to the head 7fig4 #cb74 ,illustration3 ,man slicing through front knee joint using a knife ,figure #bi4--,removing foreleg4 ,illustration3 ,man slicing off front foot using a knife ,figure #cj4--,removing front foot at spool joint4 ,illustration3 ,sliced spool joint ,figure #ca4--,spool joint4 ,illustration3 ,man slicing through neck using a knife ,figure #cb4--,removing head4 ,evisceration ,loosen the large intestine by cutting around the rectum deep into the pelvic canal 7fig4 #cc74 ,pull the rectum outward cutting any remaining attachments4 ,tie a piece of string around the large intestine near its opening and let it drop into the pelvic cavity 7fig4 #cd74 ,in lamb or mutton the pelvic bone is not separated4 ,illustration3 ,man using knife around anus ,figure #cc4--,loosening anus4 ,illustration3 ,man tying shut anus ,figure #cd4--,tying anus4 ,locate the end of the sternum 7fig4 #ce7 and split the breastbone with a knife or saw 7fig4 #cf74 ,do not cut into the body cavity4 ,make a cut through the cod or udder into the pelvic cavity4 ,make this opening large enough to insert the hand4 ,insert the knife handle inside the body cavity and with the blade extended outward1 open the body cavity to the opening made at the brisket 7fig4 #cg74 ,allow the paunch and intestines to roll out and hang4 ,do not allow them to fall as the esophagus will tear and spill its contents onto the carcass4 ,find the loosened large intestine1 and pull it down past the kidneys1 leaving the kidneys intact 7fig4 #ch74 ,remove the liver by reaching behind and pulling it while cutting the connective tissue 7fig4 #ci74 ,examine it for any abscesses 7yellow or white pus7 or scar tissue4 ,remove the gall bladder from the liver by cutting beneath it and pulling 7fig4 #dj74 ,be careful not to allow its contents to spill on the liver4 ,illustration3 ,man locating the tip of sternum with fingers ,figure #ce4--,locating breastbone4 ,illustration3 ,man cutting through breastbone with saw ,figure #cf4--,splitting4 ,illustration3 ,man pushing knife down through abdomen wall ,figure #cg4--,opening midline4 ,illustration3 ,man pulling out large intestine ,figure #ch4--,removing large intestine4 ,illustration3 ,man slicing out liver using a knife ,figure #ci4--,removing liver4 ,illustration3 ,man slicing gall bladder off liver using a knife ,figure #dj4--,removing gall bladder4 ,pull the paunch and intestines outward and cut through the diaphragm 7the thin sheet of muscle and white connective tissue that separates the lungs and heart from the stomach and intestines74 ,make this cut at the edge of the thin muscle 7fig4 #da74 ,sever the large artery at the backbone and pull downward1 removing the heart1 lungs1 and windpipe with the paunch and intestines 7fig4 #db74 ,illustration3 ,man slicing down through diaphragm using a knife ,figure #da4--;,cutting diaphragm4 ,illustration3 ,man slicing viscera away from backbone using a knife ,figure #db4--;,completing evisceration4 ,cut across the top of the heart and separate it from the lungs4 ,wash the heart and liver carefully in cold water and place them on ice to chill4 ,remove the kidneys and kidney fat and wash the inside of the body cavity thoroughly 7fig4 #dc74 ,rewash the outside and move to the chilling location4 ,illustration3 ,man rinsing out body cavity with garden hose ,figure #dc4--,washing4 ,examining the ,carcass ,all the internal organs and the dressed carcass should be examined carefully for any abnormalities or conditions that might affect the fitness of the meat for food4 ,usually1 a meat inspector or graduate veterinarian is the only person qualified to do this1 but under farm conditions it becomes necessary for you to look for the obvious signs of disease or damage4 ,if any part of the viscera or carcass is questionable1 you should obtain expert advice4 ,bruises1 minor injuries1 parasites in the organs1 and enclosed abscesses1 and single tumors are frequently local conditions that can be easily removed4 ,however1 the presence of congestion or inflammation of the lungs1 intestines1 kidneys1 inner surface of chest or abdominal cavity and numerous yellowish or pearl-like growths scattered throughout the organs should be viewed seriously4 ,carcasses and viscera having such abnormalities should be examined by a graduate veterinarian and his opinion obtained as to the wholesomeness of the meat4 ,you should check with a cooperating veterinarian before slaughtering the animal to be certain he will be available if you should seek his advice4 ,,chilling ,,the ,,carcass ,following evisceration1 the lamb carcass should be carefully trimmed and any pieces of adhering skin1 wool1 bruises1 hair1 or manure removed4 ,lamb carcasses are not split longitudinally because they are not thick enough in any dimension to create cooling problems4 ,the surfaces of freshly slaughtered lamb carcasses are contaminated with bacteria that can spoil the meat unless their growth is promptly checked4 ,bacterial growth can be slowed by prompt chilling and keeping the carcass at low temperatures4 ,if the weather is suitable 7#bh to #ce ,f71 the carcass can be wrapped in a sheet1 hung and chilled in a well ventilated shed4 ,wrapping with clean cloth will partially protect the carcass from contamination4 ,do not allow the carcass to freeze because freezing within one day after death may toughen the meat4 ,if the carcass cannot be chilled to below #dj ,f on the farm1 it should be transported to the local locker plant or market for chilling4 ,the need for prompt and thorough chilling of warm carcasses cannot be over-emphasized4 ,the carcass can be cut into retail cuts after the carcass has been chilled for #bd to #dh hours4 ,,cutting ,use the following guidelines to determine cutting and packaging instructions for the processor if the carcass is not cut and wrapped on the farm4 ,chops4--,those from young animals can be broiled or pan fried and should be at least to #a inch thick4 ,the loin and rib chops are relatively small and it takes two or three to comprise a serving4 ,those from the sirloin and shoulder are larger and only one chop may suffice4 ,allow of a pound bone-in per person 7uncooked7 as a guide4 ,roasts4--,allow pound per serving for bone-in roasts 7leg1 shoulder7 and pound per serving for boneless roast 7bone and rolled shoulder74 ,ground lamb and stew4--,allow pound per serving4 ,carcass ,cutting ,equipment ,elaborate and expensive equipment is not necessary1 but certain items are essential4 ,the following equipment is recommended3 #a4 ,steel4 #b4 ,boning knife4 #c4 ,meat saw4 #d4 ,freezer paper 7see section on 8wrapping074 #e4 ,freezer tape4 #f4 ,meat grinder 7electric or hand powered74 ,cutting the ,carcass ,begin cutting the lamb carcass by removing the thin cuts--the breast1 flank1 and foreleg4 ,lay the carcass on its side and mark a cutting line from the elbow joint of the foreleg to the front part of the hindleg4 ,most of the flank can be removed by starting the cut between the legs at the cod or udder fat where the flank begins4 ,figure #dd shows this cut made in a straight line from the front of the hindleg to the elbow joint4 ,more of the rear flank and lower ribs can be removed by making the cut higher1 near the hindleg4 ,however1 the cut across the lower shoulder should be as close to the joint on the foreleg as possible to leave the shoulder roast large4 ,illustration3 ,man sawing off flank ,figure #dd4--,steamling4 ,after removing the thin cuts from both sides1 remove the kidneys1 kidney fat1 and diaphragm 7fig4 #de71 if not removed at slaughter4 ,turn the carcass over on to the cut surfaces and remove the neck4 ,cross sectional cuts make neck chops1 which should be braised2 or the neck may be cut off flush with the top of the shoulder and added to stew or ground lamb 7figs4 #df and #dg74 ,illustration3 ,kidneys with fat attached lying next to carcass ,figure #de4--,kidney and kidney fat4 ,illustration3 ,man sawing through neck ,figure #df4--,neck chops or slices4 ,illustration3 ,neck chops lying next to carcass ,figure #dg4--,neck chops or slices4 ,the trimmed carcass is separated into four primal cuts1 each with different characteristics 7figs4 #dh and #di74 ,a cut between the fifth and sixth ribs removes the shoulder4 ,another cut between the #abth and #acth 7last7 rib separates the rib from the loin 7the #acth rib remains in the loin74 ,the loin and legs are separated just in front of the hipbones by cutting through the small of the back where the curve of the leg muscles blend into the loin4 ,this is the cut being made in ,figure #dh4 ,illustration3 ,man making third saw cut across carcass ,figure #dh4--,preparing four primal cuts4 ,illustration3 ,carcass cut into four pieces ,figure #di4--,preparing four primal cuts4 ,split the legs through the center of the backbone 7fig4 #ej74 ,trim the flank and cod or udder fat off 7fig4 #ea74 ,remove the backbone from the leg by making a saw cut approximately parallel to the split surface of the backbone and #a inch below this surface 7fig4 #eb74 ,saw approximately #a inch deep1 or until you feel a slight slippage when you cut through part of the hipbone4 ,illustration3 ,hind quarter split using saw ,figure #ej4--,splitting legs4 ,illustration3 ,leg of lamb and trimmed pieces displayed ,figure #ea4--,leg of lamb4 ,illustration3 ,saw separating backbone from leg of lamb ,figure #eb4--;,backbone removal4 ,be careful not to saw all the way through the hipbone4 ,insert a knife into the saw cut1 find the 8slip0 joint between the bones and cut underneath the backbone to complete its removal 7fig4 #ec74 ,cut off the lower shank bones by sawing where the tendon enters the muscle 7fig4 #ed74 ,illustration3 ,knife slicing off backbone using a knife ,figure #ec4--;,backbone removal4 ,illustration3 ,saw cutting off lower leg ,figure #ed4--,removing lower shank4 ,the leg may be further trimmed by cutting through the knee or 8stifle0 joint to remove the shank4 ,this joint is located about halfway between where the muscles of the shank end and the muscles of the lower leg begin4 ,cut into the tissues over the bones until you locate the joint and work the knife through it 7fig4 #ee74 ,continue cutting straight across the heel of the leg4 ,illustration3 ,knife slicing through stifle joint using a knife ,figure #ee4--,stifle joint4 ,several sirloin chops may be removed by knife and saw cuts made parallel to the cut separating the leg from the loin 7fig4 #ef74 ,illustration3 ,saw cutting off chops ,figure #ef4--,sirloin chops4 ,split the loin through the center of the backbone and remove the flank about #a inch from the loin 8eye0 7figs4 #eg and #eh74 ,illustration3 ,saw cutting loin in half along backbone ,figure #eg4--,splitting loin4 ,illustration3 ,saw cutting off flank edge ,figure #eh4--,removing flank edge4 ,loin chops are made by cutting perpendicular to the backbone 7fig4 #ei74 ,usually chops are cut of an inch to an inch thick4 ,doubles or 8,english0 loin chops are made from a loin which has not been split 7fig4 #fj74 ,the flank portion may be ground or made into stew4 ,illustration3 ,saw cutting across loin ,figure #ei4--,preparing loin chops4 ,illustration3 ,loin chops displayed ,figure #fj4--,loin chops4 ,remove the fell membrane from each sirloin1 loin1 and rib chop before cooking2 the fell becomes hard in frying4 ,when the chop is cold the fell peels off easily2 start peeling at the lower end of the chop 7fig4 #fa74 ,illustration3 ,man pulling membrane away from chop ,figure #fa4--,removing fell membrane4 ,leave the fell on the leg and shoulder roasts to lessen the evaporation of meat juices4 ,clean fell on roasts1 chops1 or stews will not affect flavor4 ,the rib should be split somewhat differently than the other primal cuts 7figs4 #fb and #fc74 ,the backbone is not split but is removed by cutting through the ribs along the ridge where they join the backbone4 ,continue cutting close to the backbone to separate one rib section4 ,repeat this cut along the opposite side of the backbone to separate it from the other rib section4 ,remove the breast portion by cutting approximately #b inches from the rib 8eye0 7fig4 #fd74 ,illustration3 ,saw cutting through ribs at backbone using a knife ,figure #fb4--,splitting rib4 ,illustration3 ,saw cutting through ribs at backbone ,figure #fc4--,splitting rib4 ,illustration3 ,knife slicing through ribs ,figure #fd4--,separating breast from rib4 ,rib chops are easily made by cutting between the ribs 7fig4 #fe74 ,remove the fell before cooking4 ,the breast portion may be barbecued in one piece or made into riblets by cutting between the ribs 7fig4 #ff74 ,illustration3 ,knife slicing rib chops of rib rack ,figure #fe4--,preparing rib chops4 ,illustration3 ,rib chops and breast displayed ,figure #ff4--,rib chops and breast4 ,after splitting1 the shoulder may be roasted as is1 made into chops1 or boned and rolled to make a more easily carved roast 7figs4 #fg and #fh74 ,illustration3 ,saw cutting through shoulder ,figure #fg4--,splitting shoulder4 ,illustration3 ,chops and roasts displayed ,figure #fh4--,shoulder chops and roasts4 ,arm chops should be made first by cutting parallel to the surface made when the foreleg and breast were removed4 ,only two or three arm chops should be made 7fig4 #fi74 ,blade chops are made by cutting between the ribs and sawing through the blade and backbone4 ,illustration3 ,saw cutting through shoulder ,figure #fi4--,preparing arm chops4 ,to prepare a boneless shoulder1 first remove the ribs and backbone by cutting closely underneath the ribs following their curvature2 then cutting along and over the backbone and neck vertebrae to remove them 7fig4 #gj74 ,start at the rear surface and cut along the lower edge of the blade bone to lift the underlying muscles exposing the blade bone and arm bone 7fig4 #ga74 ,cut along the edges of these bones and then lift the over-lying meat and cut close to the top surface of these bones to remove them 7fig4 #gb74 ,the blade bone has a ridge which runs close to and nearly parallel to its shorter edge4 ,try not to cut through the skin surface when cutting over this ridge4 ,the boneless meat should be rolled so that the shoulder 8eye0 is lengthwise in the roast4 ,the shoulder 8eye0 is located under the flat surface of the shoulder blade4 ,roll the meat as tightly as possible1 then tie securely with strong twine or cord 7fig4 #fh74 ,the boneless shoulder may be made into a pocket roast and stuffed with ground lamb or other dressing4 ,the edges of the meat are laced together after stuffing4 ,illustration3 ,knife slicing off ribs on shoulder ,figure #gj4--;,boning shoulder4 ,illustration3 ,knife exposing blade bone ,figure #ga4--;,boning shoulder4 ,illustration3 ,display of boneless shoulder and removed bones ,figure #gb4--;,boned shoulder4 ,the lower shank bones of the foreleg are removed by cutting or sawing through the joint4 ,the foreleg and hind shank are often barbecued1 cut into stew1 or boned1 and the meat ground4 ,the breast can be cut into stew1 boned and rolled1 ground1 or made into a pocket roast by cutting under and close to the ribs to form a pocket which can be stuffed4 ,the edges are then laced together 7fig4 #gc74 ,illustration3 ,display of breast and foreshank ,figure #gc4--;,breast and foreshank4 ,wrapping ,immediately after chilling and cutting1 meat must be properly wrapped1 quickly frozen1 and stored at #j ,f or lower until needed4 ,proper wrapping is essential to maintain meat quality2 therefore1 one should3 ,use moisture-vapor proof wrap such as heavily waxed freezer paper or specifically laminated paper4 ,prepare convenient family-sized packages4 ,wrap meat closely1 eliminating as much air as possible4 ,improper wrapping will allow air to enter and result in 8freezer burn0 and rancidity4 ,use a proper wrapping procedure 7fig4 #gd74 ,label and date each package properly4 ,illustration3 ,drawing showing #e steps to wrapping meat ,figure #gd4--,wrapping procedure4 ,,freezing ,,and ,,frozen ,,storage ,when freezing large quantities of meat1 it is best to use a commercial establishment for fast freezing4 ,since a lamb carcass will yield only #gj to #ge percent usable retail cuts or about #ch pounds from a #ej pound lamb carcass1 the home freezer will adequately handle this amount4 ,when using the home freezer be sure to3 ,clean and defrost freezer4 ,freeze meat at -#aj or lower4 ,freeze only the amount of meat that will freeze in #bd hours4 ,allow ample air circulation by not overpacking the freezer4 ,in the freezer maintain #j ,f or less for storage4 ,remember1 proper wrapping and freezing does not improve quality but maintains original quality4 ,it is safe to refreeze meat that has been kept below #dj ,f during thawing4 ,however1 refreezing is not usually recommended because there is some loss of meat quality4 ,lamb cuts should be utilized within #f to #i months after freezing2 ground and stew lamb within #c to #d months4 ,longer storage results in lowered quality4 ,,meat ,,cookery ,tender cuts of meat are best cooked with dry heat such as broiling1 roasting1 and panbroiling4 ,less tender cuts of meat are tenderized by cooking with moist heat4 ,connective tissue is softened and tenderized by cooking slowly in moisture4 ,temperature control is very important in meat cookery4 ,meat loses moisture1 fat1 and other volatile substances during cooking4 ,however1 some of the meat juices and fat may be retained in the pan drippings4 ,cooking losses can be controlled by controlling the oven cooking temperature and final internal temperature of the meat4 ,shrinkage is increased when hot oven temperatures are used for cooking and when the meat is cooked to a higher internal temperature4 ,the meat thermometer is the most accurate guide to the degree of doneness of meat4 ,cooking time can be used as a guide to the degree of doneness1 but this may be influenced by fat and moisture content1 and shape or size of the cut4 ,fresh lamb is usually cooked to an internal temperature of #agj to #ahj ,f 7#gg to #hb ,c74 ,chops or roasts from the leg1 loin1 back1 or shoulder are suited to dry heat cookery methods such as broiling or roasting4 ,other cuts from the lamb carcass such as stew meat1 neck slices1 lamb riblets1 and shank are best suited to moist cookery methods such as braising4 ,lamb should be served hot and not allowed to cool before serving4 ,more detailed instructions for cooking procedures can be obtained from the following sources3 ,,usda ,beef ,slaughtering ,bulletin1 ,,fb #bbji ,,usda ,lamb in ,family ,meals1 ,,hg #abd ,lessons on ,meat ,national ,live ,stock and ,meat ,board #cf ,south ,wabash ,avenue1 ,chicago1 #aaa4 #fjfjc ,,preserving ,,lamb ,,pelts ,select pelts for preserving which are free of numerous holes and which have relatively clean fleece4 ,the day the pelt is removed1 wash the fleece thoroughly with cold water4 ,high pressure water can be used if the fleece is extremely dirty4 ,remove any large pieces of connective tissue or flesh adhering to the pelt4 ,in a cool1 dry shelter or building1 spread the pelt1 wool down1 on the floor and cover with an even layer of salt4 ,a small amount of alum can be added to the salt4 ,take care to put salt on all the edges4 ,salted pelts may be piled on top of one another1 all pelts fleece down4 ,curing time should be #ae to #cj days4 ,check the salt covering weekly4 ,after curing1 the pelt can be scraped to remove connective tissue or flesh4 ,neatsfoot oil can be rubbed into the pelt to make it soft and flexible4 ,the fleece can be combed and brushed4 ,u4,s4 ,,government ,,printing ,,office3 #aigg ,o-#bdd-jij ---------------------------------------- -------------------------------- ,,transcriber',s ,,notes #a4 ,silently corrected typographical errors and variations in spelling4 #b4 ,illustrations replaced with the text #8,illustration' or #8,illustration3 some descriptive text'4 ,the illustration caption is on the following line4 ,due to the instructional nature of this text1 extensive illustration descriptions have been added to this text only version4 #c4 ,the original was printed in two column text with illustrations sometimes spanning both columns4 ,in order to reduce ambiguity1 the illustrations have been moved adjacent to the paragraph that refers to them4 #d4 ,footnotes have been renumbered4 #e4 ,italicised words are enclosed by underscores4