LAMB SLAUGHTERING, CUTTING, PRESERVING, AND COOKING ON THE FARM TEXT

[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_.