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

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

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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]).