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 53.—Backbone removal.

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Figure 54.—Removing lower shank.

The leg may be further trimmed by cutting through the knee or “stifle” joint to remove the shank. This joint is located about halfway between where the muscles of the shank end and the muscles of the lower leg begin. Cut into the tissues over the bones until you locate the joint and work the knife through it ([fig. 55]). Continue cutting straight across the heel of the leg.

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