The Project Gutenberg eBook ofLamb Slaughtering, Cutting, Preserving, and Cooking on the Farm

The Project Gutenberg eBook ofLamb Slaughtering, Cutting, Preserving, and Cooking on the FarmThis 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 atwww.gutenberg.org. If you are not located in the United States, you will 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 FarmAuthor: H. Russell CrossE. Curtis GreenWilliam R. JonesAnthony KotulaR. L. WestRelease date: August 3, 2020 [eBook #62838]Most recently updated: October 18, 2024Language: English*** START OF THE PROJECT GUTENBERG EBOOK LAMB SLAUGHTERING, CUTTING, PRESERVING, AND COOKING ON THE FARM ***

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 atwww.gutenberg.org. If you are not located in the United States, you will 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 FarmAuthor: H. Russell CrossE. Curtis GreenWilliam R. JonesAnthony KotulaR. L. WestRelease date: August 3, 2020 [eBook #62838]Most recently updated: October 18, 2024Language: English

Title: Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm

Author: H. Russell CrossE. Curtis GreenWilliam R. JonesAnthony KotulaR. L. West

Author: H. Russell Cross

E. Curtis Green

William R. Jones

Anthony Kotula

R. L. West

Release date: August 3, 2020 [eBook #62838]Most recently updated: October 18, 2024

Language: English

*** START OF THE PROJECT GUTENBERG EBOOK LAMB SLAUGHTERING, CUTTING, PRESERVING, AND COOKING ON THE FARM ***

LAMB Slaughtering, Cutting, Preserving, and Cooking on the FarmUSDA SealUNITED STATESDEPARTMENT OFAGRICULTUREFARMERS’BULLETINNUMBER 2264PREPARED BYAGRICULTURALRESEARCHSERVICE

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.”

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

Lamb Slaughtering, Cutting,Preserving and Cooking on the Farm

By H. Russell Cross,Research Food Technologist,1E. Curtis Green,Meat Marketing Specialist,2William R. Jones,Extension Meat Specialist,3Roger L. West,Associate Professor, Meat Science,4and Anthony W. Kotula,Chief, Meat Science Research Laboratory,5(Photographs by Donald K.Rough6and Terry K.O’Driscoll7))

1,5,6Meat Science Research Laboratory, Northeastern Region, Agricultural Research Service, Beltsville, Md. 20705.

2Standardization Branch, Livestock Division, Agricultural Marketing Service, Washington, D.C. 20250.

3Cooperative Extension Service, Auburn University, Auburn, AL. 36830.

4Department of Animal Science, University of Florida, Gainesville, Fla. 32611.

7Beltsville Agricultural Research Center, Northeastern Region, Agricultural Research Service, Beltsville, Md. 20705.

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.

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.

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 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.

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.

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.

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.

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

PN-5019Figure 1.—Equipment for slaughter.

PN-5019

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.

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-5020Figure 2.—Stunning.

PN-5020

Figure 2.—Stunning.

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-5021Figure 3.—Bleeding

PN-5021

Figure 3.—Bleeding

PN-5022Figure 4.—Bleeding.

PN-5022

Figure 4.—Bleeding.

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-5023Figure 5.—Horizontal position.

PN-5023

Figure 5.—Horizontal position.

PN-5024Figure 6.—Skinning foreleg.

PN-5024

Figure 6.—Skinning foreleg.

PN-5025Figure 7.—Skinning neck.

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-5026Figure 8.—Skinning neck.

PN-5026

Figure 8.—Skinning neck.

PN-5027Figure 9.—Fisting brisket.

PN-5027

Figure 9.—Fisting brisket.

PN-5028Figure 10.—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). Seefig. 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-5029Figure 11.—Skinning hindleg.

PN-5029

Figure 11.—Skinning hindleg.

PN-5030Figure 12.—Cutting to midline.

PN-5030

Figure 12.—Cutting to midline.

PN-5031Figure 13.—Removing foot.

PN-5031

Figure 13.—Removing foot.

PN-5032Figure 14.—Fisting over inside of legs.

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-5033Figure 15.—Fisting down belly.

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-5034Figure 16.—Suspended carcass.

PN-5034

Figure 16.—Suspended carcass.

PN-5035Figure 17.—Skinning hindleg.

PN-5035

Figure 17.—Skinning hindleg.

PN-5036Figure 18.—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-5037Figure 19.—Skinning hindleg.

PN-5037

Figure 19.—Skinning hindleg.

PN-5038Figure 20.—Both legs tied.

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-5039Figure 21.—Skinning foreleg.

PN-5039

Figure 21.—Skinning foreleg.

PN-5040Figure 22.—Opening pelt to neck.

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-5041Figure 23.—Fisting brisket.

PN-5041

Figure 23.—Fisting brisket.

PN-5042Figure 24.—Fisting belly.

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-5043Figure 25.—Fisting side and back.

PN-5043

Figure 25.—Fisting side and back.

PN-5044Figure 26.—Pulling pelt up.

PN-5044

Figure 26.—Pulling pelt up.

PN-5045Figure 27.—Skinning around tail.

PN-5045

Figure 27.—Skinning around tail.

PN-5046Figure 28.—Let pelt drop.

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-5047Figure 29.—Removing foreleg.

PN-5047

Figure 29.—Removing foreleg.

PN-5048Figure 30.—Removing front foot at spool joint.

PN-5048

Figure 30.—Removing front foot at spool joint.

PN-5049Figure 31.—Spool joint.

PN-5049

Figure 31.—Spool joint.

PN-5050Figure 32.—Removing head.

PN-5050

Figure 32.—Removing head.

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-5051Figure 33.—Loosening anus.

PN-5051

Figure 33.—Loosening anus.

PN-5052Figure 34.—Tying 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-5053Figure 35.—Locating breastbone.

PN-5053

Figure 35.—Locating breastbone.

PN-5054Figure 36.—Splitting.

PN-5054

Figure 36.—Splitting.

PN-5055Figure 37.—Opening midline.

PN-5055

Figure 37.—Opening midline.

PN-5056Figure 38.—Removing large intestine.

PN-5056

Figure 38.—Removing large intestine.

PN-5057Figure 39.—Removing liver.

PN-5057

Figure 39.—Removing liver.

PN-5058Figure 40.—Removing gall bladder.

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-5059Figure 41.—Cutting diaphragm.

PN-5059

Figure 41.—Cutting diaphragm.

PN-5060Figure 42.—Completing evisceration.

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-5061Figure 43.—Washing.

PN-5061

Figure 43.—Washing.

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.

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 notallow 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.

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.

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

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 44shows 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.

Back to Index Next