H. Russell Cross

“ LAMB Slaughtering, Cutting, Preserving, and Cooking on the Farm CONTENTS PRECAUTIONS The Law
The Federal Meat Inspection Act requires that all meat which is to be sold or traded for human consumption must be slaughtered under inspection in an approved facility under the supervision of a State or USDA meat inspector. A person can slaughter his animals outside such a facility only for use by him, members of his household, his nonpaying guests and employees. He is not allowed to sell any portion of the carcass. ”

“ However, the presence of congestion or inflammation of the lungs, intestines, kidneys, inner surface of chest or abdominal cavity and numerous yellowish or pearl-like growths scattered throughout the organs should be viewed seriously. Carcasses and viscera having such abnormalities should be examined by a graduate veterinarian and his opinion obtained as to the wholesomeness of the meat. You should check with a cooperating veterinarian before slaughtering the animal to be certain he will be available if you should seek his advice. ”

“ Do not allow the carcass to freeze because freezing within one day after death may toughen the meat. If the carcass cannot be chilled to below 40° F on the farm, it should be transported to the local locker plant or market for chilling. The need for prompt and thorough chilling of warm carcasses cannot be over-emphasized. The carcass can be cut into retail cuts after the carcass has been chilled for 24 to 48 hours. ”

“ Be sure to rinse thoroughly because sanitizers discolor the meat and may cause off flavors. If slaughtering is to be done outdoors, use straw to cover the area where the carcass will be pelted and eviscerated.
The weather on the day of slaughter should also be considered. During hot weather, slaughter is best performed during the early morning or late evening hours. Since an inexperienced person will take 1 to 2 hours to complete the slaughter operation, care should be taken to preclude long exposure to high temperatures. ”

“ When freezing large quantities of meat, it is best to use a commercial establishment for fast freezing. Since a lamb carcass will yield only 70 to 75 percent usable retail cuts or about 38 pounds from a 50 pound lamb carcass, the home freezer will adequately handle this amount. ”

“ Straw for placing under animal during pelting and evisceration. Clean cloths or plastic for protection of meat during transport. Clean string.
Be sure that all equipment which will come in contact with meat is thoroughly cleaned. Most people get blood and other material on their outer garments during slaughter, which should not be transferred to the carcass after it is washed. If weather permits, wear short sleeve shirts and wash arms and hands frequently to prevent contamination.
Additional equipment needed for cutting the carcass is discussed in the section on carcass cutting. ”

“ During cold weather of less than 35° F, slaughter can be done at any time, since spoilage bacteria do not grow as rapidly in a cold environment. Slaughter during high winds will result in dirt and other contaminants being blown onto the carcass. ”

“ All waste products should be disposed of in a sanitary manner. If the work is to be done in the open, one should select a site with good drainage so that blood and water can drain away from the carcass. Blood and water must not be allowed to pollute nearby streams or other water supplies. ”

“ The lower shank bones of the foreleg are removed by cutting or sawing through the joint. The foreleg and hind shank are often barbecued, cut into stew, or boned, and the meat ground.
The breast can be cut into stew, boned and rolled, ground, or made into a pocket roast by cutting under and close to the ribs to form a pocket which can be stuffed. ”

“ Disposal of viscera is often a problem. Arrangements should be made to have a local processor or rendering plant pick it up. If this is not possible, it should be buried so that dogs and other animals cannot dig it up. ”

“ Leave the fell on the leg and shoulder roasts to lessen the evaporation of meat juices. Clean fell on roasts, chops, or stews will not affect flavor.
The rib should be split somewhat differently than the other primal cuts (figs. 62 and 63) . The backbone is not split but is removed by cutting through the ribs along the ridge where they join the backbone. Continue cutting close to the backbone to separate one rib section. Repeat this cut along the opposite side of the backbone to separate it from the other rib section. ”

“ Skin the opposite leg the same way, meeting the cut made in front of the breast. Open the pelt down the neck to the opening made by sticking (fig. 8) . This will form a V-shaped strip of pelt over the breast. Remove the pelt over the breast by pulling the pelt up and back. Once started, it is best to complete by fisting. Push the fist under the pelt with the knuckles next to the carcass and the thumb over the first finger (fig. 9) . Press the fist up against the skin working it away from the carcass. Work slowly and avoid tearing through the fell and muscles. ”