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

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

Washington, D.C.

Issued August 1977

---

For sale by the Superintendent of Documents, U.S. Government Printing Office
Washington, D.C. 20402
Stock No. 001-000-03709-9

Lamb Slaughtering, Cutting,
Preserving and Cooking on the Farm

By H. Russell Cross, Research Food Technologist,[1] E. Curtis Green, Meat Marketing Specialist,[2] William R. Jones, Extension Meat Specialist,[3] Roger L. West, Associate Professor, Meat Science,[4] and Anthony W. Kotula, Chief, Meat Science Research Laboratory,[5] (Photographs by Donald K. Rough[6] and Terry K. O’Driscoll[7]))

[1,] [5,] [6] Meat Science Research Laboratory, Northeastern Region, Agricultural Research Service, Beltsville, Md. 20705.

[2] Standardization Branch, Livestock Division, Agricultural Marketing Service, Washington, D.C. 20250.

[3] Cooperative Extension Service, Auburn University, Auburn, AL. 36830.

[4] Department of Animal Science, University of Florida, Gainesville, Fla. 32611.

[7] Beltsville Agricultural Research Center, Northeastern Region, Agricultural Research Service, Beltsville, Md. 20705.