FREEZING AND FROZEN STORAGE

PN-5062Figure 44.—Steamling.

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.46and47).

PN-5063Figure 45.—Kidney and kidney fat.

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Figure 45.—Kidney and kidney fat.

PN-5064Figure 46.—Neck chops or slices.

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Figure 46.—Neck chops or slices.

PN-5065Figure 47.—Neck chops or slices.

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Figure 47.—Neck chops or slices.

The trimmed carcass is separated into four primal cuts, each with different characteristics (figs.48and49). 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-5066Figure 48.—Preparing four primal cuts.

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Figure 48.—Preparing four primal cuts.

PN-5067Figure 49.—Preparing four primal cuts.

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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-5068Figure 50.—Splitting legs.

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Figure 50.—Splitting legs.

PN-5069Figure 51.—Leg of lamb.

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Figure 51.—Leg of lamb.

PN-5070Figure 52.—Backbone removal.

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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-5071Figure 53.—Backbone removal.

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Figure 53.—Backbone removal.

PN-5072Figure 54.—Removing lower shank.

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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-5073Figure 55.—Stifle joint.

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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-5074Figure 56.—Sirloin chops.

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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.57and58).

PN-5075Figure 57.—Splitting loin.

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Figure 57.—Splitting loin.

PN-5076Figure 58.—Removing flank edge.

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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-5077Figure 59.—Preparing loin chops.

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Figure 59.—Preparing loin chops.

PN-5078Figure 60.—Loin chops.

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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-5079Figure 61.—Removing fell membrane.

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.62and63). 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-5080Figure 62.—Splitting rib.

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Figure 62.—Splitting rib.

PN-5081Figure 63.—Splitting rib.

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Figure 63.—Splitting rib.

PN-5082Figure 64.—Separating breast from rib.

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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-5083Figure 65.—Preparing rib chops.

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Figure 65.—Preparing rib chops.

PN-5084Figure 66.—Rib chops and breast.

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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. 67and68).

PN-5085Figure 67.—Splitting shoulder.

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Figure 67.—Splitting shoulder.

PN-5086Figure 68.—Shoulder chops and roasts.

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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-5087Figure 69.—Preparing arm chops.

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-5088Figure 70.—Boning shoulder.

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Figure 70.—Boning shoulder.

PN-5089Figure 71.—Boning shoulder.

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Figure 71.—Boning shoulder.

PN-5090Figure 72.—Boned shoulder.

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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-5091Figure 73.—Breast and foreshank.

PN-5091

Figure 73.—Breast and foreshank.

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

Drawing showing 5 steps to wrapping meatFigure 74.—Wrapping procedure.

Figure 74.—Wrapping procedure.

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:

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.

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 withmoistheat. 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

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

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