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.