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diff --git a/old/62838-0.txt b/old/62838-0.txt deleted file mode 100644 index 5595a1c..0000000 --- a/old/62838-0.txt +++ /dev/null @@ -1,1370 +0,0 @@ -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] 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_, [1] - (Photographs by Donald K. Rough[1] and Terry K. O’Driscoll[5]) - - [1] 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, FL. 32611. - - [5] 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_ - ------------------------------------------------------------------ - Percentage of carcass weight - - Closely trimmed --------------------------------- - retail cuts 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, and 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: - - 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. - - [Illustration: Rifle, knives, meat saw, scrapers, gambrel, hook] - Figure 1.—Equipment for slaughter. - -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. - - [Illustration: Rifle muzzle pointed at forehead of sheep] - 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). - - [Illustration: Man inserting knife near the jaw of the sheep] - Figure 3.—Bleeding. - - [Illustration: Man finishing the cut of the sheep’s neck] - 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. - - [Illustration: Sheep lying supine on a plywood sheet] - Figure 5.—Horizontal position. - - [Illustration: Man cutting pelt off front leg using a knife] - Figure 6.—Skinning foreleg. - - [Illustration: Man cutting pelt up leg to breast using a knife] - 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. - - [Illustration: Man using knife to skin up to neck] - Figure 8.—Skinning neck. - - [Illustration: Man pulling up on pelt on breast] - Figure 9.—Fisting brisket. - - [Illustration: Man pulling up on pelt, peeling it back away from head] - 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). - - [Illustration: Man cutting pelt off hindleg using a knife] - Figure 11.—Skinning hindleg. - - [Illustration: Man cutting up leg to anus using a knife] - Figure 12.—Cutting to midline. - - [Illustration: Man cutting off foot using a knife] - Figure 13.—Removing foot. - - [Illustration: Pelt partially removed] - 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. - - [Illustration: Man pushing hand down between pelt and carcass] - 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. - - [Illustration: Sheep hung up by one rear leg] - Figure 16.—Suspended carcass. - - [Illustration: Man slicing pelt away from lower hindleg near hoof] - Figure 17.—Skinning hindleg. - - [Illustration: Man slicing pelt away from upper hindleg] - 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). - - [Illustration: Sheep hung up by one rear leg] - Figure 19.—Skinning hindleg. - - [Illustration: Sheep hung up by both rear legs using a single rope] - 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). - - [Illustration: Man slicing across front leg just above the hoof] - Figure 21.—Skinning foreleg. - - [Illustration: Man slicing pelt away from breast using a knife] - 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). - - [Illustration: Man sliding hand between pelt and chest] - Figure 23.—Fisting brisket. - - [Illustration: Man sliding hand between pelt and belly] - 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). - - [Illustration: Man sliding hand between pelt and sides] - Figure 25.—Fisting side and back. - - [Illustration: Man pulling pelt up and away from back] - Figure 26.—Pulling pelt up. - - [Illustration: Man slicing pelt around tail using a knife] - Figure 27.—Skinning around tail. - - [Illustration: Pelt laying on ground at head of suspended animal] - 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). - - [Illustration: Man slicing through front knee joint using a knife] - Figure 29.—Removing foreleg. - - [Illustration: Man slicing off front foot using a knife] - Figure 30.—Removing front foot at spool joint. - - [Illustration: Sliced spool joint] - Figure 31.—Spool joint. - - [Illustration: Man slicing through neck using a knife] - 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. - - [Illustration: Man using knife around anus] - Figure 33.—Loosening anus. - - [Illustration: Man tying shut anus] - 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. - - [Illustration: Man locating the tip of sternum with fingers] - Figure 35.—Locating breastbone. - - [Illustration: Man cutting through breastbone with saw] - Figure 36.—Splitting. - - [Illustration: Man pushing knife down through abdomen wall] - Figure 37.—Opening midline. - - [Illustration: Man pulling out large intestine] - Figure 38.—Removing large intestine. - - [Illustration: Man slicing out liver using a knife] - Figure 39.—Removing liver. - - [Illustration: Man slicing gall bladder off liver using a knife] - 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). - - [Illustration: Man slicing down through diaphragm using a knife] - Figure 41.—Cutting diaphragm. - - [Illustration: Man slicing viscera away from backbone using a knife] - 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. - - [Illustration: Man rinsing out body cavity with garden hose] - 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. - - [Illustration: Man sawing off flank] - 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). - - - [Illustration: Kidneys with fat attached lying next to carcass] - Figure 45.—Kidney and kidney fat. - - [Illustration: Man sawing through neck] - Figure 46.—Neck chops or slices. - - [Illustration: Neck chops lying next to carcass] - 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. - - [Illustration: Man making third saw cut across carcass] - Figure 48.—Preparing four primal cuts. - - [Illustration: Carcass cut into four pieces] - 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. - - [Illustration: Hind quarter split using saw] - Figure 50.—Splitting legs. - - [Illustration: Leg of lamb and trimmed pieces displayed] - Figure 51.—Leg of lamb. - - [Illustration: Saw separating backbone from leg of lamb] - 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). - - [Illustration: Knife slicing off backbone using a knife] - Figure 53.—Backbone removal. - - [Illustration: Saw cutting off lower leg] - 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. - - [Illustration: Knife slicing through stifle joint using a knife] - 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). - - [Illustration: Saw cutting off chops] - 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). - - [Illustration: Saw cutting loin in half along backbone] - Figure 57.—Splitting loin. - - [Illustration: Saw cutting off flank edge] - 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. - - [Illustration: Saw cutting across loin] - Figure 59.—Preparing loin chops. - - [Illustration: Loin chops displayed] - 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). - - [Illustration: Man pulling membrane away from chop] - 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). - - [Illustration: Saw cutting through ribs at backbone using a knife] - Figure 62.—Splitting rib. - - [Illustration: Saw cutting through ribs at backbone] - Figure 63.—Splitting rib. - - [Illustration: Knife slicing through ribs] - 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). - - [Illustration: Knife slicing rib chops of rib rack] - Figure 65.—Preparing rib chops. - - [Illustration: Rib chops and breast displayed] - 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). - - [Illustration: Saw cutting through shoulder] - Figure 67.—Splitting shoulder. - - [Illustration: Chops and roasts displayed] - 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. - - [Illustration: Saw cutting through shoulder] - 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. - - [Illustration: Knife slicing off ribs on shoulder] - Figure 70.—Boning shoulder. - - [Illustration: Knife exposing blade bone] - Figure 71.—Boning shoulder. - - [Illustration: Display of boneless shoulder and removed bones] - 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). - - [Illustration: Display of breast and foreshank] - 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. - - [Illustration: Drawing showing 5 steps to wrapping meat] - 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 - - 1. Silently corrected typographical errors and variations in spelling. - 2. Illustrations replaced with the text ‘[Illustration]’ or - ‘[Illustration: some descriptive text]’. The illustration caption - is on the following line. Due to the instructional nature of this - text, extensive illustration descriptions have been added to this - text only version. - 3. 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. - 4. Footnotes have been renumbered. - 5. Italicised words are enclosed by _underscores_. - - - - - - -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. 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