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 49.—Preparing four primal cuts.

Split the legs through the center of the backbone ([fig. 50]). Trim the flank and cod or udder fat off ([fig. 51]). Remove the backbone from the leg by making a saw cut approximately parallel to the split surface of the backbone and 1 inch below this surface ([fig. 52]). Saw approximately 1 inch deep, or until you feel a slight slippage when you cut through part of the hipbone.

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Figure 50.—Splitting legs.