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

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

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.

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Figure 33.—Loosening anus.

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