    The Project Gutenberg EBook of Lamb Slaughtering, Cutting, Preserving, and
    Cooking on the Farm, by H. Russell Cross and E. Curtis Green and William R. Jones and Roger L. West and Anthony W. Kotula

    This eBook is for the use of anyone anywhere in the United States and
    most other parts of the world at no cost and with almost no restrictions
    whatsoever.  You may copy it, give it away or re-use it under the terms
    of the Project Gutenberg License included with this eBook or online at
    www.gutenberg.org.  If you are not located in the United States, you'll
    have to check the laws of the country where you are located before using
    this ebook.

    Title: Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm
           Farmers' Bulletin Number 2264

    Author: H. Russell Cross
            E. Curtis Green
            William R. Jones
            Roger L. West
            Anthony W. Kotula

    Release Date: August 3, 2020 [EBook #62838]

    Language: English

    Character set encoding: UTF-8

    *** START OF THIS PROJECT GUTENBERG EBOOK LAMB SLAUGHTERING, CUTTING ***

# LAMB Slaughtering, Cutting, Preserving, and Cooking on the Farm

| UNITED STATES DEPARTMENT OF AGRICULTURE | FARMERS’ BULLETIN NUMBER 2264 | PREPARED BY AGRICULTURAL RESEARCH SERVICE

## CONTENTS

Selection and care of animal before slaughter | 3
Preparing for slaughter | 4
Slaughter | 6
Chilling the carcass | 21
Cutting | 22
Freezing and frozen storage | 38
Meat cookery | 38
Preserving lamb pelts | 40

### 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 inspector. A person can slaughter his animals outside such a facility only for use by him, members of his household, his nonpaying guests and employees. He is not allowed to sell any portion of the carcass. For more details about these regulations, consult your county extension agent or write to the Animal and Plant Health Inspection Service, United States Department of Agriculture, Washington D.C. 20250.

This bulletin supersedes Farmers’ Bulletin 2152, “Slaughtering, Cutting, and Processing Lamb and Mutton on the Farm.”

Washington, D.C. | Issued August 1977

For sale by the Superintendent of Documents, U.S. Government Printing Office
Washington, D.C. 20402
Stock No. 001-000-03709-9

Lamb Slaughtering, Cutting,
Preserving and Cooking on the Farm

By H. Russell Cross, Research Food Technologist,1 E. Curtis Green, Meat Marketing Specialist,2 William R. Jones, Extension Meat Specialist,3 Roger L. West, Associate Professor, Meat Science,4 and Anthony W. Kotula, Chief, Meat Science Research Laboratory,5 (Photographs by Donald K. Rough 6 and Terry K. O’Driscoll 7))

1, 5, 6 Meat Science Research Laboratory, Northeastern Region, Agricultural Research Service, Beltsville, Md. 20705.
2 Standardization Branch, Livestock Division, Agricultural Marketing Service, Washington, D.C. 20250.
3 Cooperative Extension Service, Auburn University, Auburn, AL. 36830.
4 Department of Animal Science, University of Florida, Gainesville, Fla. 32611.
7 Beltsville Agricultural Research Center, Northeastern Region, Agricultural Research Service, Beltsville, Md. 20705.

### SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER

Several factors should be considered before slaughtering a lamb for home consumption. The most important considerations are health, care of the animal prior to slaughter, kind of animal (lamb or mutton), and expected meat yield.

#### Health

One should take care that an unhealthy animal is not selected for slaughter. At the time of selection, look for signs of sickness such as fever, increased breathing rate and diarrhea. Animals suspected of being unhealthy should be treated by a veterinarian until the animal is returned to a healthy state.

#### Animal Care

To obtain high-quality meat, it is important to exercise proper care of the animal prior to slaughter. Pen the animal in a clean, dry place the day before slaughtering. Restrict the animal from feed 24 hours prior to slaughter, but provide access to water at all times. Withholding feed results in greater ease of evisceration (because the gastrointestinal tract is smaller) and minimizes the migration of ingested bacteria from the gastrointestinal tract into the blood stream. Access to water enhances complete bleeding, results in brighter colored lean in the carcass, and enhances pelt removal.

#### Animal Type and Meat Yield

Animal age will have a sufficient effect on the palatability of the cooked product. Carcasses from sheep are classed as lamb (12 to 14 months or less), yearling mutton (14 to 24 months), or mutton (over 2 years) on the basis of differences that occur in the development of their muscular and skeletal systems. Differences in palatability between the lamb and mutton meat are substantial. Meat from mutton carcasses has a very intense flavor which is undesirable to some individuals. Mutton is seldom marketed as retail cuts but rather as soup stock or in further processed meat items.

A meat-type lamb carcass, when cut and trimmed according to the methods described later, will yield over 70 percent of its carcass weight in major trimmed cuts. Expected yields of retail cuts from a yield grade 2 (trim) and a yield grade 4 (wasty) carcass are presented in table 1.

TABLE 1—Comparison of yield of retail cuts between USDA yield 2 and yield grade 4 lamb carcasses
Closely trimmed retail cuts | Percentage of carcass weight
Yield grade 2 | Yield grade 4
Leg, short cut | 22.2 | 19.4
Sirloin | 6.4 | 5.8
Short loin | 10.1 | 9.5
Rack | 7.9 | 7.5
Shoulder | 23.8 | 21.6
Neck | 2.1 | 1.9
Breast | 9.8 | 9.8
Foreshank | 3.4 | 3.2
Flank (boneless stew) | 2.3 | 2.3
Kidney | 0.5 | 0.5
Fat | 8.2 | 15.4
Bone | 3.3 | 3.1
Total | 100.0 | 100.0
Adapted from Smith, King & Carpenter, 1975.

### PREPARING FOR SLAUGHTER

Prior to the day of slaughter, select the slaughter site, accumulate all equipment, prepare for waste disposal, and, if necessary, make arrangements with a local processor or meat market for chilling and cutting the carcass. If you plan to have the carcass chilled and cut up, arrangements should be made concerning the time and day on which the carcass can be accepted, the charges and specific instructions for chilling, cutting, wrapping, and freezing the carcass.

#### Site Selection

Selection of the slaughter site is extremely important. A site with clean running water is best. If a tree is to be used, a healthy limb, 6 to 8 inches in diameter, which is 8 to 10 feet from the ground is needed. 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 removal. If slaughter is to be done in a barn, be sure that a strong beam 8 to 10 feet from the floor is available. The floor should be clean, and preferably, concrete.

After selection of the slaughter site, clean up the area to ensure that leaves and dirt are not blown on the carcass during slaughter. If the site has a wooden or concrete floor, wash the floor and all equipment with plenty of soap and water. Be sure to rinse thoroughly because sanitizers discolor the meat and may cause off flavors. If slaughtering is to be done outdoors, use straw to cover the area where the carcass will be pelted and eviscerated.

The weather on the day of slaughter should also be considered. During hot weather, slaughter is best performed during the early morning or late evening hours. Since an inexperienced person will take 1 to 2 hours to complete the slaughter operation, care should be taken to preclude long exposure to high temperatures. During cold weather of less than 35° F, slaughter can be done at any time, since spoilage bacteria do not grow as rapidly in a cold environment. Slaughter during high winds will result in dirt and other contaminants being blown onto the carcass.

#### Waste Disposal

All waste products should be disposed of in a sanitary manner. If the work is to be done in the open, one should select a site with good drainage so that blood and water can drain away from the carcass. Blood and water must not be allowed to pollute nearby streams or other water supplies.

Disposal of viscera is often a problem. Arrangements should be made to have a local processor or rendering plant pick it up. If this is not possible, it should be buried so that dogs and other animals cannot dig it up.

#### Slaughter Equipment

Elaborate and expensive equipment is not necessary, but certain items are essential (fig. 1). The following slaughter equipment is recommended:

PN-5019

Figure 1.—Equipment for slaughter.

1. .22-caliber rifle or pistol with long or long rifle cartridges.
2. Sharp boning knife and steel.
3. Block and tackle or strong rope.
4. Oil or water stone.
5. Ample clean water for washing hands, carcass, and by products.
6. Tree with strong limb, beam, or tripod 8 to 10 feet high.
7. Buckets (two or three).
8. Ice or cold water.
9. Straw for placing under animal during pelting and evisceration.
10. Clean cloths or plastic for protection of meat during transport.
11. Clean string.

Be sure that all equipment which will come in contact with meat is thoroughly cleaned. Most people get blood and other material on their outer garments during slaughter, which should not be transferred to the carcass after it is washed. If weather permits, wear short sleeve shirts and wash arms and hands frequently to prevent contamination.

Additional equipment needed for cutting the carcass is discussed in the section on carcass cutting.

### SLAUGHTER

#### Stunning

The animal should be properly secured to a tree or strong post and killed as quickly and humanely as possible. Stun the animal with a well directed bullet (.22 caliber rifle or pistol) in the forehead, midway between and slightly above the eyes (fig. 2). Make the first shot count since a careless shot can cause the animal much pain or injure helpers. As with the use of any firearms, normal precautions should be taken when stunning the animal.

PN-5020

Figure 2.—Stunning.

#### Bleeding

Bleeding should be done as quickly as possible after the animal is down, using a straight boning knife and holding the animal in position with the knee on or behind the shoulder. Grasp the lower jaw with the left hand, pull the head back and insert the knife just back of the jaw where the angle is made (fig. 3). With the cutting edge to the outside, insert the knife as close to the neck bone as possible. Cut clear through and then outward, severing the windpipe, gullet and blood vessels (fig. 4).

PN-5021

Figure 3.—Bleeding

PN-5022

Figure 4.—Bleeding.

#### Pelt Removal

Hands and equipment must be kept clean in order to produce a clean carcass. Dirt and wool on the carcass are very difficult to remove and usually have to be trimmed. Make certain there is a good supply of clean water available at all times. Also, pelting (fisting) is much easier if the hands are kept slightly wet.

Legs, Breast and Midline.—The pelt can be opened around the legs and along the midline and breast from the horizontal or suspended position. The procedure selected depends on personal preference and the equipment available.

Horizontal method.—Place the animal on its back on a clean floor (concrete, slate, or piece of plywood) (fig. 5). Standing to one side of the lamb, hold one front leg between your knees and allow the lamb to lean away. Remove a narrow strip of skin down the front of the foreleg, being sure to remove the skin over the knee (fig. 6). Turn the knife (with the cutting edge toward the skin) and make an opening to the neck in front of the breast (fig. 7). Make certain to cut toward the skin to avoid cutting through the thin membrane (fell) covering the outside of the carcass. If this membrane is broken, the lean muscles will bulge through and give the carcass an unattractive appearance.

PN-5023

Figure 5.—Horizontal position.

PN-5024

Figure 6.—Skinning foreleg.

PN-5025

Figure 7.—Skinning neck.

Skin the opposite leg the same way, meeting the cut made in front of the breast. Open the pelt down the neck to the opening made by sticking (fig. 8). This will form a V-shaped strip of pelt over the breast. Remove the pelt over the breast by pulling the pelt up and back. Once started, it is best to complete by fisting. Push the fist under the pelt with the knuckles next to the carcass and the thumb over the first finger (fig. 9). Press the fist up against the skin working it away from the carcass. Work slowly and avoid tearing through the fell and muscles. After the pelt is loosened over the brisket (fig. 10), stop and skin out the rear legs.

PN-5026

Figure 8.—Skinning neck.

PN-5027

Figure 9.—Fisting brisket.

PN-5028

Figure 10.—Fisting brisket.

Stretching the rear legs, remove a strip of skin down the back of the leg and over the hock (fig. 11). With the leg still between your knees, turn the knife outward and open the skin from the hock to a point in front of the anus (fig. 12). Skin around the hock and down the shank. Remove the foot at the last joint (the one next to the hoof). See fig. 13. Follow the same procedure on the other leg and then fist the pelt off the inside of the legs and over the crotch (fig. 14).

PN-5029

Figure 11.—Skinning hindleg.

PN-5030

Figure 12.—Cutting to midline.

PN-5031

Figure 13.—Removing foot.

PN-5032

Figure 14.—Fisting over inside of legs.

From the breast, fist down the belly and around the navel to the opening at the crotch (fig. 15). The carcass is now ready to be hung.

PN-5033

Figure 15.—Fisting down belly.

Tie a heavy cord around the hindlegs, and suspend the carcass. The point of hanging should be approximately seven feet from the ground to provide a good working height.

Suspended method.—Tie a heavy string around one of the rear legs and suspend the carcass (fig. 16). On the leg not suspended, remove a strip of skin over the hock and past the dew-claws (fig. 17). Turn the knife outward and open the skin from the hock to a point in front of the anus. Skin around the hock and down the shank (fig. 18). Remove the foot at the last joint.

PN-5034

Figure 16.—Suspended carcass.

PN-5035

Figure 17.—Skinning hindleg.

PN-5036

Figure 18.—Skinning hindleg.

Remove a strip of skin along the suspended leg and cut the skin from the hock towards the anus, connecting with the cut from the other leg (fig. 19). Remove the skin around the shank. Fist along the cut between the legs, removing the pelt around the back of the legs, in the crotch and around the front of the legs. Suspend the carcass by the opposite leg and remove the foot on the loosened leg. Tie a heavy cord around both rear legs and suspend the carcass (fig. 20).

PN-5037

Figure 19.—Skinning hindleg.

PN-5038

Figure 20.—Both legs tied.

Remove a strip of skin along the back of the front legs from the knee to the foot (fig. 21). Make a split in the pelt beginning at each knee and connecting at the neck in front of the breast. Open the pelt down the neck to the opening made by sticking (fig. 22).

PN-5039

Figure 21.—Skinning foreleg.

PN-5040

Figure 22.—Opening pelt to neck.

Remove the pelt over the breast by pulling the pelt up and back (fig. 23). Once started, it is best to complete by fisting. Fist along the belly and around the flanks, meeting the opening made at the rear legs (fig. 24).

PN-5041

Figure 23.—Fisting brisket.

PN-5042

Figure 24.—Fisting belly.

Sides and back.—Open the pelt down the midline of the belly and loosen the navel. Hold the pelt tight with one hand and fist off the sides, work around to the back, and up around the hindlegs (fig. 25). If the fell is broken try to work around the break to get a new start. Fist down past the shoulder, around the sides and up over the rump. From underneath the hock, push up until the pelt hangs by the skin that is fastened to the tail and anus (fig. 26). It will be necessary to use a knife to remove the pelt around the tail (fig. 27). Carefully skin around the tail and allow the pelt to drop (fig. 28).

PN-5043

Figure 25.—Fisting side and back.

PN-5044

Figure 26.—Pulling pelt up.

PN-5045

Figure 27.—Skinning around tail.

PN-5046

Figure 28.—Let pelt drop.

The front feet can be removed by cutting through the joint at the knee (fig. 29) or by breaking them at the “break” or “spool” joints. To break the legs at the “break” or “spool” joint, cut across the tendon between the knee and foot (fig. 30), grasp the foot in one hand, the leg in the other, and break back and sideways. On young lambs the “break” joint will snap easily and the foot can be removed. On older lambs, it will be necessary to cut across the pastern joint and twist the toes off. This joint is called the “spool” joint (fig. 31). Wash the carcass thoroughly before eviscerating. Remove the head at the joint closest to the head (fig. 32).

PN-5047

Figure 29.—Removing foreleg.

PN-5048

Figure 30.—Removing front foot at spool joint.

PN-5049

Figure 31.—Spool joint.

PN-5050

Figure 32.—Removing head.

#### Evisceration

Loosen the large intestine by cutting around the rectum deep into the pelvic canal (fig. 33). Pull the rectum outward cutting any remaining attachments. Tie a piece of string around the large intestine near its opening and let it drop into the pelvic cavity (fig. 34). In lamb or mutton the pelvic bone is not separated.

PN-5051

Figure 33.—Loosening anus.

PN-5052

Figure 34.—Tying anus.

Locate the end of the sternum (fig. 35) and split the breastbone with a knife or saw (fig. 36). Do not cut into the body cavity. Make a cut through the cod or udder into the pelvic cavity. Make this opening large enough to insert the hand. Insert the knife handle inside the body cavity and with the blade extended outward, open the body cavity to the opening made at the brisket (fig. 37). Allow the paunch and intestines to roll out and hang. Do not allow them to fall as the esophagus will tear and spill its contents onto the carcass. Find the loosened large intestine, and pull it down past the kidneys, leaving the kidneys intact (fig. 38). Remove the liver by reaching behind and pulling it while cutting the connective tissue (fig. 39). Examine it for any abscesses (yellow or white pus) or scar tissue. Remove the gall bladder from the liver by cutting beneath it and pulling (fig. 40). Be careful not to allow its contents to spill on the liver.

PN-5053

Figure 35.—Locating breastbone.

PN-5054

Figure 36.—Splitting.

PN-5055

Figure 37.—Opening midline.

PN-5056

Figure 38.—Removing large intestine.

PN-5057

Figure 39.—Removing liver.

PN-5058

Figure 40.—Removing gall bladder.

Pull the paunch and intestines outward and cut through the diaphragm (the thin sheet of muscle and white connective tissue that separates the lungs and heart from the stomach and intestines). Make this cut at the edge of the thin muscle (fig. 41). Sever the large artery at the backbone and pull downward, removing the heart, lungs, and windpipe with the paunch and intestines (fig. 42).

PN-5059

Figure 41.—Cutting diaphragm.

PN-5060

Figure 42.—Completing evisceration.

Cut across the top of the heart and separate it from the lungs. Wash the heart and liver carefully in cold water and place them on ice to chill.

Remove the kidneys and kidney fat and wash the inside of the body cavity thoroughly (fig. 43). Rewash the outside and move to the chilling location.

PN-5061

Figure 43.—Washing.

#### 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 food. Usually, a meat inspector or graduate veterinarian is the only person qualified to do this, but under farm conditions it becomes necessary for you to look for the obvious signs of disease or damage. If any part of the viscera or carcass is questionable, you should obtain expert advice.

Bruises, minor injuries, parasites in the organs, and enclosed abscesses, and single tumors are frequently local conditions that can be easily removed. However, the presence of congestion or inflammation of the lungs, intestines, kidneys, inner surface of chest or abdominal cavity and numerous yellowish or pearl-like growths scattered throughout the organs should be viewed seriously. Carcasses and viscera having such abnormalities should be examined by a graduate veterinarian and his opinion obtained as to the wholesomeness of the meat. You should check with a cooperating veterinarian before slaughtering the animal to be certain he will be available if you should seek his advice.

### CHILLING THE CARCASS

Following evisceration, the lamb carcass should be carefully trimmed and any pieces of adhering skin, wool, bruises, hair, or manure removed. Lamb carcasses are not split longitudinally because they are not thick enough in any dimension to create cooling problems.

The surfaces of freshly slaughtered lamb carcasses are contaminated with bacteria that can spoil the meat unless their growth is promptly checked. Bacterial growth can be slowed by prompt chilling and keeping the carcass at low temperatures. If the weather is suitable (28° to 35° F), the carcass can be wrapped in a sheet, hung and chilled in a well ventilated shed. Wrapping with clean cloth will partially protect the carcass from contamination.

Do not allow the carcass to freeze because freezing within one day after death may toughen the meat. If the carcass cannot be chilled to below 40° F on the farm, it should be transported to the local locker plant or market for chilling. The need for prompt and thorough chilling of warm carcasses cannot be over-emphasized. The carcass can be cut into retail cuts after the carcass has been chilled for 24 to 48 hours.

### CUTTING

Use the following guidelines to determine cutting and packaging instructions for the processor if the carcass is not cut and wrapped on the farm.

Chops.—Those from young animals can be broiled or pan fried and should be at least ¾ to 1 inch thick. The loin and rib chops are relatively small and it takes two or three to comprise a serving. Those from the sirloin and shoulder are larger and only one chop may suffice. Allow ¾ of a pound bone-in per person (uncooked) as a guide.

Roasts.—Allow ¾ pound per serving for bone-in roasts (leg, shoulder) and ½ pound per serving for boneless roast (bone and rolled shoulder).

Ground lamb and stew.—Allow ½ pound per serving.

#### Carcass Cutting Equipment

Elaborate and expensive equipment is not necessary, but certain items are essential. The following equipment is recommended:

1. Steel.
2. Boning knife.
3. Meat saw.
4. Freezer paper (see section on “wrapping”).
5. Freezer tape.
6. Meat grinder (electric or hand powered).

#### Cutting the Carcass

Begin cutting the lamb carcass by removing the thin cuts—the breast, flank, and foreleg. Lay the carcass on its side and mark a cutting line from the elbow joint of the foreleg to the front part of the hindleg. Most of the flank can be removed by starting the cut between the legs at the cod or udder fat where the flank begins. Figure 44 shows this cut made in a straight line from the front of the hindleg to the elbow joint. More of the rear flank and lower ribs can be removed by making the cut higher, near the hindleg. However, the cut across the lower shoulder should be as close to the joint on the foreleg as possible to leave the shoulder roast large.

PN-5062

Figure 44.—Steamling.

After removing the thin cuts from both sides, remove the kidneys, kidney fat, and diaphragm (fig. 45), if not removed at slaughter. Turn the carcass over on to the cut surfaces and remove the neck. Cross sectional cuts make neck chops, which should be braised; or the neck may be cut off flush with the top of the shoulder and added to stew or ground lamb (figs. 46 and 47).

PN-5063

Figure 45.—Kidney and kidney fat.

PN-5064

Figure 46.—Neck chops or slices.

PN-5065

Figure 47.—Neck chops or slices.

The trimmed carcass is separated into four primal cuts, each with different characteristics (figs. 48 and 49). A cut between the fifth and sixth ribs removes the shoulder. Another cut between the 12th and 13th (last) rib separates the rib from the loin (the 13th rib remains in the loin). 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 loin. This is the cut being made in figure 48.

PN-5066

Figure 48.—Preparing four primal cuts.

PN-5067

Figure 49.—Preparing four primal cuts.

Split the legs through the center of the backbone (fig. 50). Trim the flank and cod or udder fat off (fig. 51). Remove the backbone from the leg by making a saw cut approximately parallel to the split surface of the backbone and 1 inch below this surface (fig. 52). Saw approximately 1 inch deep, or until you feel a slight slippage when you cut through part of the hipbone.

PN-5068

Figure 50.—Splitting legs.

PN-5069

Figure 51.—Leg of lamb.

PN-5070

Figure 52.—Backbone removal.

Be careful not to saw all the way through the hipbone. Insert a knife into the saw cut, find the “slip” joint between the bones and cut underneath the backbone to complete its removal (fig. 53). Cut off the lower shank bones by sawing where the tendon enters the muscle (fig. 54).

PN-5071

Figure 53.—Backbone removal.

PN-5072

Figure 54.—Removing lower shank.

The leg may be further trimmed by cutting through the knee or “stifle” joint to remove the shank. This joint is located about halfway between where the muscles of the shank end and the muscles of the lower leg begin. Cut into the tissues over the bones until you locate the joint and work the knife through it (fig. 55). Continue cutting straight across the heel of the leg.

PN-5073

Figure 55.—Stifle joint.

Several sirloin chops may be removed by knife and saw cuts made parallel to the cut separating the leg from the loin (fig. 56).

PN-5074

Figure 56.—Sirloin chops.

Split the loin through the center of the backbone and remove the flank about 1 inch from the loin “eye” (figs. 57 and 58).

PN-5075

Figure 57.—Splitting loin.

PN-5076

Figure 58.—Removing flank edge.

Loin chops are made by cutting perpendicular to the backbone (fig. 59). Usually chops are cut ¾ of an inch to an inch thick. Doubles or “English” loin chops are made from a loin which has not been split (fig. 60). The flank portion may be ground or made into stew.

PN-5077

Figure 59.—Preparing loin chops.

PN-5078

Figure 60.—Loin chops.

Remove the fell membrane from each sirloin, loin, and rib chop before cooking; the fell becomes hard in frying. When the chop is cold the fell peels off easily; start peeling at the lower end of the chop (fig. 61).

PN-5079

Figure 61.—Removing fell membrane.

Leave the fell on the leg and shoulder roasts to lessen the evaporation of meat juices. Clean fell on roasts, chops, or stews will not affect flavor.

The rib should be split somewhat differently than the other primal cuts (figs. 62 and 63). The backbone is not split but is removed by cutting through the ribs along the ridge where they join the backbone. Continue cutting close to the backbone to separate one rib section. Repeat this cut along the opposite side of the backbone to separate it from the other rib section. Remove the breast portion by cutting approximately 2 inches from the rib “eye” (fig. 64).

PN-5080

Figure 62.—Splitting rib.

PN-5081

Figure 63.—Splitting rib.

PN-5082

Figure 64.—Separating breast from rib.

Rib chops are easily made by cutting between the ribs (fig. 65). Remove the fell before cooking. The breast portion may be barbecued in one piece or made into riblets by cutting between the ribs (fig. 66).

PN-5083

Figure 65.—Preparing rib chops.

PN-5084

Figure 66.—Rib chops and breast.

After splitting, the shoulder may be roasted as is, made into chops, or boned and rolled to make a more easily carved roast (figs. 67 and 68).

PN-5085

Figure 67.—Splitting shoulder.

PN-5086

Figure 68.—Shoulder chops and roasts.

Arm chops should be made first by cutting parallel to the surface made when the foreleg and breast were removed. Only two or three arm chops should be made (fig. 69). Blade chops are made by cutting between the ribs and sawing through the blade and backbone.

PN-5087

Figure 69.—Preparing arm chops.

To prepare a boneless shoulder, first remove the ribs and backbone by cutting closely underneath the ribs following their curvature; then cutting along and over the backbone and neck vertebrae to remove them (fig. 70). 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 (fig. 71). 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 (fig. 72). The blade bone has a ridge which runs close to and nearly parallel to its shorter edge. Try not to cut through the skin surface when cutting over this ridge. The boneless meat should be rolled so that the shoulder “eye” is lengthwise in the roast. The shoulder “eye” is located under the flat surface of the shoulder blade. Roll the meat as tightly as possible, then tie securely with strong twine or cord (fig. 68). The boneless shoulder may be made into a pocket roast and stuffed with ground lamb or other dressing. The edges of the meat are laced together after stuffing.

PN-5088

Figure 70.—Boning shoulder.

PN-5089

Figure 71.—Boning shoulder.

PN-5090

Figure 72.—Boned shoulder.

The lower shank bones of the foreleg are removed by cutting or sawing through the joint. The foreleg and hind shank are often barbecued, cut into stew, or boned, and the meat ground.

The breast can be cut into stew, boned and rolled, ground, or made into a pocket roast by cutting under and close to the ribs to form a pocket which can be stuffed. The edges are then laced together (fig. 73).

PN-5091

Figure 73.—Breast and foreshank.

#### Wrapping

Immediately after chilling and cutting, meat must be properly wrapped, quickly frozen, and stored at 0° F or lower until needed. Proper wrapping is essential to maintain meat quality; therefore, one should:

- Use moisture-vapor proof wrap such as heavily waxed freezer paper or specifically laminated paper.
- Prepare convenient family-sized packages.
- Wrap meat closely, eliminating as much air as possible.
- Improper wrapping will allow air to enter and result in “freezer burn” and rancidity.
- Use a proper wrapping procedure (fig. 74).
- Label and date each package properly.

Figure 74.—Wrapping procedure.

### FREEZING AND FROZEN STORAGE

When freezing large quantities of meat, it is best to use a commercial establishment for fast freezing. Since a lamb carcass will yield only 70 to 75 percent usable retail cuts or about 38 pounds from a 50 pound lamb carcass, the home freezer will adequately handle this amount. When using the home freezer be sure to:

- Clean and defrost freezer.
- Freeze meat at -10° or lower.
- Freeze only the amount of meat that will freeze in 24 hours.
- Allow ample air circulation by not overpacking the freezer.
- In the freezer maintain 0° F or less for storage.

Remember, proper wrapping and freezing does not improve quality but maintains original quality. It is safe to refreeze meat that has been kept below 40° F during thawing. However, refreezing is not usually recommended because there is some loss of meat quality.

Lamb cuts should be utilized within 6 to 9 months after freezing; ground and stew lamb within 3 to 4 months. Longer storage results in lowered quality.

### MEAT COOKERY

Tender cuts of meat are best cooked with dry heat such as broiling, roasting, and panbroiling. Less tender cuts of meat are tenderized by cooking with moist heat. Connective tissue is softened and tenderized by cooking slowly in moisture.

Temperature control is very important in meat cookery. Meat loses moisture, fat, and other volatile substances during cooking. However, some of the meat juices and fat may be retained in the pan drippings.

Cooking losses can be controlled by controlling the oven cooking temperature and final internal temperature of the meat. Shrinkage is increased when hot oven temperatures are used for cooking and when the meat is cooked to a higher internal temperature.

The meat thermometer is the most accurate guide to the degree of doneness of meat. Cooking time can be used as a guide to the degree of doneness, but this may be influenced by fat and moisture content, and shape or size of the cut.

Fresh lamb is usually cooked to an internal temperature of 170 to 180° F (77 to 82° C). Chops or roasts from the leg, loin, back, or shoulder are suited to dry heat cookery methods such as broiling or roasting. Other cuts from the lamb carcass such as stew meat, neck slices, lamb riblets, and shank are best suited to moist cookery methods such as braising. Lamb should be served hot and not allowed to cool before serving.

More detailed instructions for cooking procedures can be obtained from the following sources:

USDA Beef Slaughtering Bulletin, FB 2209

USDA Lamb in Family Meals, HG 124

Lessons on Meat National Live Stock and Meat Board 36 South Wabash Avenue, Chicago, 111. 60603

### PRESERVING LAMB PELTS

Select pelts for preserving which are free of numerous holes and which have relatively clean fleece. The day the pelt is removed, wash the fleece thoroughly with cold water. High pressure water can be used if the fleece is extremely dirty. Remove any large pieces of connective tissue or flesh adhering to the pelt. In a cool, dry shelter or building, spread the pelt, wool down, on the floor and cover with an even layer of salt. A small amount of alum can be added to the salt.

Take care to put salt on all the edges. Salted pelts may be piled on top of one another, all pelts fleece down. Curing time should be 15 to 30 days. Check the salt covering weekly. After curing, the pelt can be scraped to remove connective tissue or flesh. Neatsfoot oil can be rubbed into the pelt to make it soft and flexible. The fleece can be combed and brushed.

☆ U.S. GOVERNMENT PRINTING OFFICE: 1977 O-244-090

## Transcriber’s Notes.

- Silently corrected typographical errors and variations in spelling.
- The original was printed in two column text with illustrations sometimes spanning both columns. In order to reduce ambiguity, the illustrations have been moved adjacent to the paragraph that refers to them.
- Footnotes have been renumbered.
- The cover/title page image has been retouched to remove flaws.
- Images of the original pages are available through Internet Archive. See https://archive.org/details/CAT78693718

    End of the Project Gutenberg EBook of Lamb Slaughtering, Cutting,
    Preserving, and Cooking on , by H. Russell Cross and E. Curtis Green and William R. Jones and Roger L. West and Anthony W. Kotula

    *** END OF THIS PROJECT GUTENBERG EBOOK LAMB SLAUGHTERING, CUTTING ***

    ***** This file should be named 62838-h.htm or 62838-h.zip *****
    This and all associated files of various formats will be found in:
            http://www.gutenberg.org/6/2/8/3/62838/

    Updated editions will replace the previous one--the old editions will
    be renamed.

    Creating the works from print editions not protected by U.S. copyright
    law means that no one owns a United States copyright in these works,
    so the Foundation (and you!) can copy and distribute it in the United
    States without permission and without paying copyright
    royalties. Special rules, set forth in the General Terms of Use part
    of this license, apply to copying and distributing Project
    Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm
    concept and trademark. Project Gutenberg is a registered trademark,
    and may not be used if you charge for the eBooks, unless you receive
    specific permission. If you do not charge anything for copies of this
    eBook, complying with the rules is very easy. You may use this eBook
    for nearly any purpose such as creation of derivative works, reports,
    performances and research. They may be modified and printed and given
    away--you may do practically ANYTHING in the United States with eBooks
    not protected by U.S. copyright law. Redistribution is subject to the
    trademark license, especially commercial redistribution.

    START: FULL LICENSE

    THE FULL PROJECT GUTENBERG LICENSE
    PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK

    To protect the Project Gutenberg-tm mission of promoting the free
    distribution of electronic works, by using or distributing this work
    (or any other work associated in any way with the phrase "Project
    Gutenberg"), you agree to comply with all the terms of the Full
    Project Gutenberg-tm License available with this file or online at
    www.gutenberg.org/license.

    Section 1. General Terms of Use and Redistributing Project
    Gutenberg-tm electronic works

    1.A. By reading or using any part of this Project Gutenberg-tm
    electronic work, you indicate that you have read, understand, agree to
    and accept all the terms of this license and intellectual property
    (trademark/copyright) agreement. If you do not agree to abide by all
    the terms of this agreement, you must cease using and return or
    destroy all copies of Project Gutenberg-tm electronic works in your
    possession. If you paid a fee for obtaining a copy of or access to a
    Project Gutenberg-tm electronic work and you do not agree to be bound
    by the terms of this agreement, you may obtain a refund from the
    person or entity to whom you paid the fee as set forth in paragraph
    1.E.8.

    1.B. "Project Gutenberg" is a registered trademark. It may only be
    used on or associated in any way with an electronic work by people who
    agree to be bound by the terms of this agreement. There are a few
    things that you can do with most Project Gutenberg-tm electronic works
    even without complying with the full terms of this agreement. See
    paragraph 1.C below. There are a lot of things you can do with Project
    Gutenberg-tm electronic works if you follow the terms of this
    agreement and help preserve free future access to Project Gutenberg-tm
    electronic works. See paragraph 1.E below.

    1.C. The Project Gutenberg Literary Archive Foundation ("the
    Foundation" or PGLAF), owns a compilation copyright in the collection
    of Project Gutenberg-tm electronic works. Nearly all the individual
    works in the collection are in the public domain in the United
    States. If an individual work is unprotected by copyright law in the
    United States and you are located in the United States, we do not
    claim a right to prevent you from copying, distributing, performing,
    displaying or creating derivative works based on the work as long as
    all references to Project Gutenberg are removed. Of course, we hope
    that you will support the Project Gutenberg-tm mission of promoting
    free access to electronic works by freely sharing Project Gutenberg-tm
    works in compliance with the terms of this agreement for keeping the
    Project Gutenberg-tm name associated with the work. You can easily
    comply with the terms of this agreement by keeping this work in the
    same format with its attached full Project Gutenberg-tm License when
    you share it without charge with others.

    1.D. The copyright laws of the place where you are located also govern
    what you can do with this work. Copyright laws in most countries are
    in a constant state of change. If you are outside the United States,
    check the laws of your country in addition to the terms of this
    agreement before downloading, copying, displaying, performing,
    distributing or creating derivative works based on this work or any
    other Project Gutenberg-tm work. The Foundation makes no
    representations concerning the copyright status of any work in any
    country outside the United States.

    1.E. Unless you have removed all references to Project Gutenberg:

    1.E.1. The following sentence, with active links to, or other
    immediate access to, the full Project Gutenberg-tm License must appear
    prominently whenever any copy of a Project Gutenberg-tm work (any work
    on which the phrase "Project Gutenberg" appears, or with which the
    phrase "Project Gutenberg" is associated) is accessed, displayed,
    performed, viewed, copied or distributed:

      This eBook is for the use of anyone anywhere in the United States and
      most other parts of the world at no cost and with almost no
      restrictions whatsoever. You may copy it, give it away or re-use it
      under the terms of the Project Gutenberg License included with this
      eBook or online at www.gutenberg.org. If you are not located in the
      United States, you'll have to check the laws of the country where you
      are located before using this ebook.

    1.E.2. If an individual Project Gutenberg-tm electronic work is
    derived from texts not protected by U.S. copyright law (does not
    contain a notice indicating that it is posted with permission of the
    copyright holder), the work can be copied and distributed to anyone in
    the United States without paying any fees or charges. If you are
    redistributing or providing access to a work with the phrase "Project
    Gutenberg" associated with or appearing on the work, you must comply
    either with the requirements of paragraphs 1.E.1 through 1.E.7 or
    obtain permission for the use of the work and the Project Gutenberg-tm
    trademark as set forth in paragraphs 1.E.8 or 1.E.9.

    1.E.3. If an individual Project Gutenberg-tm electronic work is posted
    with the permission of the copyright holder, your use and distribution
    must comply with both paragraphs 1.E.1 through 1.E.7 and any
    additional terms imposed by the copyright holder. Additional terms
    will be linked to the Project Gutenberg-tm License for all works
    posted with the permission of the copyright holder found at the
    beginning of this work.

    1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm
    License terms from this work, or any files containing a part of this
    work or any other work associated with Project Gutenberg-tm.

    1.E.5. Do not copy, display, perform, distribute or redistribute this
    electronic work, or any part of this electronic work, without
    prominently displaying the sentence set forth in paragraph 1.E.1 with
    active links or immediate access to the full terms of the Project
    Gutenberg-tm License.

    1.E.6. You may convert to and distribute this work in any binary,
    compressed, marked up, nonproprietary or proprietary form, including
    any word processing or hypertext form. However, if you provide access
    to or distribute copies of a Project Gutenberg-tm work in a format
    other than "Plain Vanilla ASCII" or other format used in the official
    version posted on the official Project Gutenberg-tm web site
    (www.gutenberg.org), you must, at no additional cost, fee or expense
    to the user, provide a copy, a means of exporting a copy, or a means
    of obtaining a copy upon request, of the work in its original "Plain
    Vanilla ASCII" or other form. Any alternate format must include the
    full Project Gutenberg-tm License as specified in paragraph 1.E.1.

    1.E.7. Do not charge a fee for access to, viewing, displaying,
    performing, copying or distributing any Project Gutenberg-tm works
    unless you comply with paragraph 1.E.8 or 1.E.9.

    1.E.8. You may charge a reasonable fee for copies of or providing
    access to or distributing Project Gutenberg-tm electronic works
    provided that

    * You pay a royalty fee of 20% of the gross profits you derive from
      the use of Project Gutenberg-tm works calculated using the method
      you already use to calculate your applicable taxes. The fee is owed
      to the owner of the Project Gutenberg-tm trademark, but he has
      agreed to donate royalties under this paragraph to the Project
      Gutenberg Literary Archive Foundation. Royalty payments must be paid
      within 60 days following each date on which you prepare (or are
      legally required to prepare) your periodic tax returns. Royalty
      payments should be clearly marked as such and sent to the Project
      Gutenberg Literary Archive Foundation at the address specified in
      Section 4, "Information about donations to the Project Gutenberg
      Literary Archive Foundation."

    * You provide a full refund of any money paid by a user who notifies
      you in writing (or by e-mail) within 30 days of receipt that s/he
      does not agree to the terms of the full Project Gutenberg-tm
      License. You must require such a user to return or destroy all
      copies of the works possessed in a physical medium and discontinue
      all use of and all access to other copies of Project Gutenberg-tm
      works.

    * You provide, in accordance with paragraph 1.F.3, a full refund of
      any money paid for a work or a replacement copy, if a defect in the
      electronic work is discovered and reported to you within 90 days of
      receipt of the work.

    * You comply with all other terms of this agreement for free
      distribution of Project Gutenberg-tm works.

    1.E.9. If you wish to charge a fee or distribute a Project
    Gutenberg-tm electronic work or group of works on different terms than
    are set forth in this agreement, you must obtain permission in writing
    from both the Project Gutenberg Literary Archive Foundation and The
    Project Gutenberg Trademark LLC, the owner of the Project Gutenberg-tm
    trademark. Contact the Foundation as set forth in Section 3 below.

    1.F.

    1.F.1. Project Gutenberg volunteers and employees expend considerable
    effort to identify, do copyright research on, transcribe and proofread
    works not protected by U.S. copyright law in creating the Project
    Gutenberg-tm collection. Despite these efforts, Project Gutenberg-tm
    electronic works, and the medium on which they may be stored, may
    contain "Defects," such as, but not limited to, incomplete, inaccurate
    or corrupt data, transcription errors, a copyright or other
    intellectual property infringement, a defective or damaged disk or
    other medium, a computer virus, or computer codes that damage or
    cannot be read by your equipment.

    1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right
    of Replacement or Refund" described in paragraph 1.F.3, the Project
    Gutenberg Literary Archive Foundation, the owner of the Project
    Gutenberg-tm trademark, and any other party distributing a Project
    Gutenberg-tm electronic work under this agreement, disclaim all
    liability to you for damages, costs and expenses, including legal
    fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT
    LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE
    PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE
    TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE
    LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR
    INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH
    DAMAGE.

    1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a
    defect in this electronic work within 90 days of receiving it, you can
    receive a refund of the money (if any) you paid for it by sending a
    written explanation to the person you received the work from. If you
    received the work on a physical medium, you must return the medium
    with your written explanation. The person or entity that provided you
    with the defective work may elect to provide a replacement copy in
    lieu of a refund. If you received the work electronically, the person
    or entity providing it to you may choose to give you a second
    opportunity to receive the work electronically in lieu of a refund. If
    the second copy is also defective, you may demand a refund in writing
    without further opportunities to fix the problem.

    1.F.4. Except for the limited right of replacement or refund set forth
    in paragraph 1.F.3, this work is provided to you 'AS-IS', WITH NO
    OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT
    LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE.

    1.F.5. Some states do not allow disclaimers of certain implied
    warranties or the exclusion or limitation of certain types of
    damages. If any disclaimer or limitation set forth in this agreement
    violates the law of the state applicable to this agreement, the
    agreement shall be interpreted to make the maximum disclaimer or
    limitation permitted by the applicable state law. The invalidity or
    unenforceability of any provision of this agreement shall not void the
    remaining provisions.

    1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the
    trademark owner, any agent or employee of the Foundation, anyone
    providing copies of Project Gutenberg-tm electronic works in
    accordance with this agreement, and any volunteers associated with the
    production, promotion and distribution of Project Gutenberg-tm
    electronic works, harmless from all liability, costs and expenses,
    including legal fees, that arise directly or indirectly from any of
    the following which you do or cause to occur: (a) distribution of this
    or any Project Gutenberg-tm work, (b) alteration, modification, or
    additions or deletions to any Project Gutenberg-tm work, and (c) any
    Defect you cause.

    Section 2. Information about the Mission of Project Gutenberg-tm

    Project Gutenberg-tm is synonymous with the free distribution of
    electronic works in formats readable by the widest variety of
    computers including obsolete, old, middle-aged and new computers. It
    exists because of the efforts of hundreds of volunteers and donations
    from people in all walks of life.

    Volunteers and financial support to provide volunteers with the
    assistance they need are critical to reaching Project Gutenberg-tm's
    goals and ensuring that the Project Gutenberg-tm collection will
    remain freely available for generations to come. In 2001, the Project
    Gutenberg Literary Archive Foundation was created to provide a secure
    and permanent future for Project Gutenberg-tm and future
    generations. To learn more about the Project Gutenberg Literary
    Archive Foundation and how your efforts and donations can help, see
    Sections 3 and 4 and the Foundation information page at
    www.gutenberg.org Section 3. Information about the Project Gutenberg
    Literary Archive Foundation

    The Project Gutenberg Literary Archive Foundation is a non profit
    501(c)(3) educational corporation organized under the laws of the
    state of Mississippi and granted tax exempt status by the Internal
    Revenue Service. The Foundation's EIN or federal tax identification
    number is 64-6221541. Contributions to the Project Gutenberg Literary
    Archive Foundation are tax deductible to the full extent permitted by
    U.S. federal laws and your state's laws.

    The Foundation's principal office is in Fairbanks, Alaska, with the
    mailing address: PO Box 750175, Fairbanks, AK 99775, but its
    volunteers and employees are scattered throughout numerous
    locations. Its business office is located at 809 North 1500 West, Salt
    Lake City, UT 84116, (801) 596-1887. Email contact links and up to
    date contact information can be found at the Foundation's web site and
    official page at www.gutenberg.org/contact

    For additional contact information:

        Dr. Gregory B. Newby
        Chief Executive and Director
        gbnewby@pglaf.org

    Section 4. Information about Donations to the Project Gutenberg
    Literary Archive Foundation

    Project Gutenberg-tm depends upon and cannot survive without wide
    spread public support and donations to carry out its mission of
    increasing the number of public domain and licensed works that can be
    freely distributed in machine readable form accessible by the widest
    array of equipment including outdated equipment. Many small donations
    ($1 to $5,000) are particularly important to maintaining tax exempt
    status with the IRS.

    The Foundation is committed to complying with the laws regulating
    charities and charitable donations in all 50 states of the United
    States. Compliance requirements are not uniform and it takes a
    considerable effort, much paperwork and many fees to meet and keep up
    with these requirements. We do not solicit donations in locations
    where we have not received written confirmation of compliance. To SEND
    DONATIONS or determine the status of compliance for any particular
    state visit www.gutenberg.org/donate

    While we cannot and do not solicit contributions from states where we
    have not met the solicitation requirements, we know of no prohibition
    against accepting unsolicited donations from donors in such states who
    approach us with offers to donate.

    International donations are gratefully accepted, but we cannot make
    any statements concerning tax treatment of donations received from
    outside the United States. U.S. laws alone swamp our small staff.

    Please check the Project Gutenberg Web pages for current donation
    methods and addresses. Donations are accepted in a number of other
    ways including checks, online payments and credit card donations. To
    donate, please visit: www.gutenberg.org/donate

    Section 5. General Information About Project Gutenberg-tm electronic works.

    Professor Michael S. Hart was the originator of the Project
    Gutenberg-tm concept of a library of electronic works that could be
    freely shared with anyone. For forty years, he produced and
    distributed Project Gutenberg-tm eBooks with only a loose network of
    volunteer support.

    Project Gutenberg-tm eBooks are often created from several printed
    editions, all of which are confirmed as not protected by copyright in
    the U.S. unless a copyright notice is included. Thus, we do not
    necessarily keep eBooks in compliance with any particular paper
    edition.

    Most people start at our Web site which has the main PG search
    facility: www.gutenberg.org

    This Web site includes information about Project Gutenberg-tm,
    including how to make donations to the Project Gutenberg Literary
    Archive Foundation, how to help produce our new eBooks, and how to
    subscribe to our email newsletter to hear about new eBooks.