LAMB Slaughtering, Cutting, Preserving, and Cooking on the Farm
 | UNITED STATES DEPARTMENT OF AGRICULTURE | FARMERS’ BULLETIN NUMBER 2264 | PREPARED BY AGRICULTURAL RESEARCH SERVICE | ||
CONTENTS
| Selection and care of animal before slaughter | [3] |
| Preparing for slaughter | [4] |
| Slaughter | [6] |
| Chilling the carcass | [21] |
| Cutting | [22] |
| Freezing and frozen storage | [38] |
| Meat cookery | [38] |
| Preserving lamb pelts | [40] |
PRECAUTIONS
The Law
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.”