Killing and Dressing Sheep
Much of the sheepy flavor of mutton comes from the generation of gases in the stomach after the sheep is killed. For this reason, the sheep should always be dressed as rapidly as possible. A platform about eighteen inches high is convenient to work on and aids in keeping the blood away from the body, insuring a cleaner carcass. A clean, dry place is necessary for neat work. Water or blood on the wool makes it very difficult to dress the animal nicely.
If the sheep is an old one, it may be stunned before bleeding. If a young one, the same purpose is served by dislocating the neck. This is accomplished by putting one hand on top of the head or poll and the other hand under the chin and giving a sharp twist upward. Then lay the sheep on its side on the platform, with its head hanging over one end. Grasp the chin in the left hand and stick a knife through the neck just back of the lower jaw. The cutting edge of the knife should be turned to the spinal column and the cut be made through the flesh to the bone. In this way it is possible to sever the blood vessels without cutting the windpipe.
Split the skin over the back of the front legs from the dew claws to a little above the knees. Open the skin over the windpipe from brisket to chin, starting it slightly on the sides of the neck. Split the skin over the back of the hind legs to midline, and skin the buttock. The skin should also be raised over the cod and flanks. Skin around the hocks and down to the hoofs, cutting off the hind feet at the toe joints. No attempt should be made to skin the legs above the hocks until after the carcass is hung up. Hang the sheep up by the hind legs and split the skin over the midline. Start at the brisket and “fist off” the skin. This is done by grasping the edge of the pelt firmly in one hand, pulling it up tight and working the other close between the pelt and the body. The “fisting off” should be downward over the fore quarter and upward and backward over the hind quarters and legs. It is unwise to pull down on the skin over the hind legs, as the membrane covering the flesh is sure to be ruptured and an unsightly appearance given to the carcass. The wool should always be held away from the flesh for the sake ofcleanliness. The skin on the legs should be pulled away from the body, rather than toward it, in order to preserve the covering of the meat. When the pelt has been loosened over the sides and back, it should be stripped down over the neck and cut off close to the ears. The head may then be removed without being skinned by cutting through the atlas joint.
Begin removing the entrails by cutting around the rectum and allowing it to drop down the inside of the carcass. Do not split the pelvis. Open down the belly line from the cod to the breastbone, and take out the paunch and the intestines, leaving the liver attached to the diaphragm. The heart, lungs and diaphragm may either be removed or allowed to remain in the carcass. Reach up into the pelvis and pull out the bladder. Wipe all blood and dirt from the carcass with a coarse cloth wrung nearly dry from hot water. Double up the front legs and slip over the ankle joint the little cord which is found by cutting into the fleshy part of the forearm.