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. For more details about these regulations, consult your county extension agent or write to the Animal and Plant Health Inspection Service, United States Department of Agriculture, Washington D.C. 20250.

This bulletin supersedes Farmers’ Bulletin 2152, “Slaughtering, Cutting, and Processing Lamb and Mutton on the Farm.”

For sale by the Superintendent of Documents, U.S. Government Printing Office
Washington, D.C. 20402
Stock No. 001-000-03709-9

Lamb Slaughtering, Cutting,
Preserving and Cooking on the Farm

By H. Russell Cross, Research Food Technologist,1 E. Curtis Green, Meat Marketing Specialist,2 William R. Jones, Extension Meat Specialist,3 Roger L. West, Associate Professor, Meat Science,4 and Anthony W. Kotula, Chief, Meat Science Research Laboratory,5 (Photographs by Donald K. Rough6 and Terry K. O’Driscoll7))

SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER

Several factors should be considered before slaughtering a lamb for home consumption. The most important considerations are health, care of the animal prior to slaughter, kind of animal (lamb or mutton), and expected meat yield.

Health

One should take care that an unhealthy animal is not selected for slaughter. At the time of selection, look for signs of sickness such as fever, increased breathing rate and diarrhea. Animals suspected of being unhealthy should be treated by a veterinarian until the animal is returned to a healthy state.

Animal Care

To obtain high-quality meat, it is important to exercise proper care of the animal prior to slaughter. Pen the animal in a clean, dry place the day before slaughtering. Restrict the animal from feed 24 hours prior to slaughter, but provide access to water at all times. Withholding feed results in greater ease of evisceration (because the gastrointestinal tract is smaller) and minimizes the migration of ingested bacteria from the gastrointestinal tract into the blood stream. Access to water enhances complete bleeding, results in brighter colored lean in the carcass, and enhances pelt removal.

Animal Type and Meat Yield

Animal age will have a sufficient effect on the palatability of the cooked product. Carcasses from sheep are classed as lamb (12 to 14 months or less), yearling mutton (14 to 24 months), or mutton (over 2 years) on the basis of differences that occur in the development of their muscular and skeletal systems. Differences in palatability between the lamb and mutton meat are substantial. Meat from mutton carcasses has a very intense flavor which is undesirable to some individuals. Mutton is seldom marketed as retail cuts but rather as soup stock or in further processed meat items.

A meat-type lamb carcass, when cut and trimmed according to the methods described later, will yield over 70 percent of its carcass weight in major trimmed cuts. Expected yields of retail cuts from a yield grade 2 (trim) and a yield grade 4 (wasty) carcass are presented in table 1.

PREPARING FOR SLAUGHTER

Prior to the day of slaughter, select the slaughter site, accumulate all equipment, prepare for waste disposal, and, if necessary, make arrangements with a local processor or meat market for chilling and cutting the carcass. If you plan to have the carcass chilled and cut up, arrangements should be made concerning the time and day on which the carcass can be accepted, the charges and specific instructions for chilling, cutting, wrapping, and freezing the carcass.

Site Selection

Selection of the slaughter site is extremely important. A site with clean running water is best. If a tree is to be used, a healthy limb, 6 to 8 inches in diameter, which is 8 to 10 feet from the ground is needed. This will ensure that the limb will not break from the weight of the carcass and the carcass can be fully extended from the ground for pelting and viscera removal. If slaughter is to be done in a barn, be sure that a strong beam 8 to 10 feet from the floor is available. The floor should be clean, and preferably, concrete.

After selection of the slaughter site, clean up the area to ensure that leaves and dirt are not blown on the carcass during slaughter. If the site has a wooden or concrete floor, wash the floor and all equipment with plenty of soap and water. 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. 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.

Waste Disposal

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.

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.

Slaughter Equipment

Elaborate and expensive equipment is not necessary, but certain items are essential (fig. 1). The following slaughter equipment is recommended:

1. .22-caliber rifle or pistol with long or long rifle cartridges.
2. Sharp boning knife and steel.
3. Block and tackle or strong rope.
4. Oil or water stone.
5. Ample clean water for washing hands, carcass, and by products.
6. Tree with strong limb, beam, or tripod 8 to 10 feet high.
7. Buckets (two or three).
8. Ice or cold water.
9. Straw for placing under animal during pelting and evisceration.
10. Clean cloths or plastic for protection of meat during transport.
11. 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.

SLAUGHTER

Stunning

The animal should be properly secured to a tree or strong post and killed as quickly and humanely as possible. Stun the animal with a well directed bullet (.22 caliber rifle or pistol) in the forehead, midway between and slightly above the eyes (fig. 2). Make the first shot count since a careless shot can cause the animal much pain or injure helpers. As with the use of any firearms, normal precautions should be taken when stunning the animal.

Bleeding

Bleeding should be done as quickly as possible after the animal is down, using a straight boning knife and holding the animal in position with the knee on or behind the shoulder. Grasp the lower jaw with the left hand, pull the head back and insert the knife just back of the jaw where the angle is made (fig. 3). With the cutting edge to the outside, insert the knife as close to the neck bone as possible. Cut clear through and then outward, severing the windpipe, gullet and blood vessels (fig. 4).

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.

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. After the pelt is loosened over the brisket (fig. 10), stop and skin out the rear legs.

Stretching the rear legs, remove a strip of skin down the back of the leg and over the hock (fig. 11). With the leg still between your knees, turn the knife outward and open the skin from the hock to a point in front of the anus (fig. 12). Skin around the hock and down the shank. Remove the foot at the last joint (the one next to the hoof). See fig. 13. Follow the same procedure on the other leg and then fist the pelt off the inside of the legs and over the crotch (fig. 14).

From the breast, fist down the belly and around the navel to the opening at the crotch (fig. 15). The carcass is now ready to be hung.

Tie a heavy cord around the hindlegs, and suspend the carcass. The point of hanging should be approximately seven feet from the ground to provide a good working height.

Suspended method.—Tie a heavy string around one of the rear legs and suspend the carcass (fig. 16). On the leg not suspended, remove a strip of skin over the hock and past the dew-claws (fig. 17). Turn the knife outward and open the skin from the hock to a point in front of the anus. Skin around the hock and down the shank (fig. 18). Remove the foot at the last joint.

Remove a strip of skin along the suspended leg and cut the skin from the hock towards the anus, connecting with the cut from the other leg (fig. 19). Remove the skin around the shank. Fist along the cut between the legs, removing the pelt around the back of the legs, in the crotch and around the front of the legs. Suspend the carcass by the opposite leg and remove the foot on the loosened leg. Tie a heavy cord around both rear legs and suspend the carcass (fig. 20).

Remove a strip of skin along the back of the front legs from the knee to the foot (fig. 21). Make a split in the pelt beginning at each knee and connecting at the neck in front of the breast. Open the pelt down the neck to the opening made by sticking (fig. 22).

Remove the pelt over the breast by pulling the pelt up and back (fig. 23). Once started, it is best to complete by fisting. Fist along the belly and around the flanks, meeting the opening made at the rear legs (fig. 24).

Sides and back.—Open the pelt down the midline of the belly and loosen the navel. Hold the pelt tight with one hand and fist off the sides, work around to the back, and up around the hindlegs (fig. 25). If the fell is broken try to work around the break to get a new start. Fist down past the shoulder, around the sides and up over the rump. From underneath the hock, push up until the pelt hangs by the skin that is fastened to the tail and anus (fig. 26). It will be necessary to use a knife to remove the pelt around the tail (fig. 27). Carefully skin around the tail and allow the pelt to drop (fig. 28).

The front feet can be removed by cutting through the joint at the knee (fig. 29) or by breaking them at the “break” or “spool” joints. To break the legs at the “break” or “spool” joint, cut across the tendon between the knee and foot (fig. 30), grasp the foot in one hand, the leg in the other, and break back and sideways. On young lambs the “break” joint will snap easily and the foot can be removed. On older lambs, it will be necessary to cut across the pastern joint and twist the toes off. This joint is called the “spool” joint (fig. 31). Wash the carcass thoroughly before eviscerating. Remove the head at the joint closest to the head (fig. 32).

Evisceration

Loosen the large intestine by cutting around the rectum deep into the pelvic canal (fig. 33). Pull the rectum outward cutting any remaining attachments. Tie a piece of string around the large intestine near its opening and let it drop into the pelvic cavity (fig. 34). In lamb or mutton the pelvic bone is not separated.

Locate the end of the sternum (fig. 35) and split the breastbone with a knife or saw (fig. 36). Do not cut into the body cavity. Make a cut through the cod or udder into the pelvic cavity. Make this opening large enough to insert the hand. Insert the knife handle inside the body cavity and with the blade extended outward, open the body cavity to the opening made at the brisket (fig. 37). Allow the paunch and intestines to roll out and hang. Do not allow them to fall as the esophagus will tear and spill its contents onto the carcass. Find the loosened large intestine, and pull it down past the kidneys, leaving the kidneys intact (fig. 38). Remove the liver by reaching behind and pulling it while cutting the connective tissue (fig. 39). Examine it for any abscesses (yellow or white pus) or scar tissue. Remove the gall bladder from the liver by cutting beneath it and pulling (fig. 40). Be careful not to allow its contents to spill on the liver.

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).

Cut across the top of the heart and separate it from the lungs. Wash the heart and liver carefully in cold water and place them on ice to chill.

Remove the kidneys and kidney fat and wash the inside of the body cavity thoroughly (fig. 43). Rewash the outside and move to the chilling location.

Examining the Carcass

All the internal organs and the dressed carcass should be examined carefully for any abnormalities or conditions that might affect the fitness of the meat for food. Usually, a meat inspector or graduate veterinarian is the only person qualified to do this, but under farm conditions it becomes necessary for you to look for the obvious signs of disease or damage. If any part of the viscera or carcass is questionable, you should obtain expert advice.

Bruises, minor injuries, parasites in the organs, and enclosed abscesses, and single tumors are frequently local conditions that can be easily removed. 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.

CHILLING THE CARCASS

Following evisceration, the lamb carcass should be carefully trimmed and any pieces of adhering skin, wool, bruises, hair, or manure removed. Lamb carcasses are not split longitudinally because they are not thick enough in any dimension to create cooling problems.

The surfaces of freshly slaughtered lamb carcasses are contaminated with bacteria that can spoil the meat unless their growth is promptly checked. Bacterial growth can be slowed by prompt chilling and keeping the carcass at low temperatures. If the weather is suitable (28° to 35° F), the carcass can be wrapped in a sheet, hung and chilled in a well ventilated shed. Wrapping with clean cloth will partially protect the carcass from contamination.

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.

CUTTING

Use the following guidelines to determine cutting and packaging instructions for the processor if the carcass is not cut and wrapped on the farm.

Chops.—Those from young animals can be broiled or pan fried and should be at least ¾ to 1 inch thick. The loin and rib chops are relatively small and it takes two or three to comprise a serving. Those from the sirloin and shoulder are larger and only one chop may suffice. Allow ¾ of a pound bone-in per person (uncooked) as a guide.

Roasts.—Allow ¾ pound per serving for bone-in roasts (leg, shoulder) and ½ pound per serving for boneless roast (bone and rolled shoulder).

Ground lamb and stew.—Allow ½ pound per serving.

Carcass Cutting Equipment

Elaborate and expensive equipment is not necessary, but certain items are essential. The following equipment is recommended:

1. Steel.
2. Boning knife.
3. Meat saw.
4. Freezer paper (see section on “wrapping”).
5. Freezer tape.
6. Meat grinder (electric or hand powered).

Cutting the Carcass

Begin cutting the lamb carcass by removing the thin cuts—the breast, flank, and foreleg. Lay the carcass on its side and mark a cutting line from the elbow joint of the foreleg to the front part of the hindleg. Most of the flank can be removed by starting the cut between the legs at the cod or udder fat where the flank begins. Figure 44 shows this cut made in a straight line from the front of the hindleg to the elbow joint. More of the rear flank and lower ribs can be removed by making the cut higher, near the hindleg. However, the cut across the lower shoulder should be as close to the joint on the foreleg as possible to leave the shoulder roast large.

After removing the thin cuts from both sides, remove the kidneys, kidney fat, and diaphragm (fig. 45), if not removed at slaughter. Turn the carcass over on to the cut surfaces and remove the neck. Cross sectional cuts make neck chops, which should be braised; or the neck may be cut off flush with the top of the shoulder and added to stew or ground lamb (figs. 46 and 47).

The trimmed carcass is separated into four primal cuts, each with different characteristics (figs. 48 and 49). A cut between the fifth and sixth ribs removes the shoulder. Another cut between the 12th and 13th (last) rib separates the rib from the loin (the 13th rib remains in the loin). The loin and legs are separated just in front of the hipbones by cutting through the small of the back where the curve of the leg muscles blend into the loin. This is the cut being made in figure 48.