Figure 3.—Bleeding
PN-5022
Figure 4.—Bleeding.
Pelt Removal
Hands and equipment must be kept clean in order to produce a clean carcass. Dirt and wool on the carcass are very difficult to remove and usually have to be trimmed. Make certain there is a good supply of clean water available at all times. Also, pelting (fisting) is much easier if the hands are kept slightly wet.
Legs, Breast and Midline.—The pelt can be opened around the legs and along the midline and breast from the horizontal or suspended position. The procedure selected depends on personal preference and the equipment available.
Horizontal method.—Place the animal on its back on a clean floor (concrete, slate, or piece of plywood) ([fig. 5]). Standing to one side of the lamb, hold one front leg between your knees and allow the lamb to lean away. Remove a narrow strip of skin down the front of the foreleg, being sure to remove the skin over the knee ([fig. 6]). Turn the knife (with the cutting edge toward the skin) and make an opening to the neck in front of the breast ([fig. 7]). Make certain to cut toward the skin to avoid cutting through the thin membrane (fell) covering the outside of the carcass. If this membrane is broken, the lean muscles will bulge through and give the carcass an unattractive appearance.