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

by H. Russell Cross; E. Curtis Green; William R. Jones; Anthony Kotula; R. L. West

SLAUGHTER

Stunning

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-5020

Figure 2.—Stunning.

Bleeding

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-5021

Figure 3.—Bleeding

PN-5022

Figure 4.—Bleeding.

Pelt Removal

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-5023

Figure 5.—Horizontal position.

PN-5024

Figure 6.—Skinning foreleg.

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-5026

Figure 8.—Skinning neck.

PN-5027

Figure 9.—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). See [fig. 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-5029

Figure 11.—Skinning hindleg.

PN-5030

Figure 12.—Cutting to midline.

PN-5031

Figure 13.—Removing foot.

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-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-5034

Figure 16.—Suspended carcass.

PN-5035

Figure 17.—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-5037

Figure 19.—Skinning hindleg.

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-5039

Figure 21.—Skinning foreleg.

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-5041

Figure 23.—Fisting brisket.

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-5043

Figure 25.—Fisting side and back.

PN-5044

Figure 26.—Pulling pelt up.

PN-5045

Figure 27.—Skinning around tail.

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-5047

Figure 29.—Removing foreleg.

PN-5048

Figure 30.—Removing front foot at spool joint.

PN-5049

Figure 31.—Spool joint.

PN-5050

Figure 32.—Removing head.

Evisceration

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-5051

Figure 33.—Loosening 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-5053

Figure 35.—Locating breastbone.

PN-5054

Figure 36.—Splitting.

PN-5055

Figure 37.—Opening midline.

PN-5056

Figure 38.—Removing large intestine.

PN-5057

Figure 39.—Removing liver.

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-5059

Figure 41.—Cutting diaphragm.

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-5061

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.