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 39.—Removing liver.

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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]).

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