Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm

Name: Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm
Author: H. Russell Cross

H. Russell Cross · 1985

UNITED STATES DEPARTMENT OF AGRICULTURE FARMERS’ BULLETIN NUMBER 2264 PREPARED BY AGRICULTURAL RESEARCH SERVICE Selection and care of animal before slaughter 3 Preparing for slaughter 4 Slaughter 6 Chilling the carcass 21 Cutting 22 Freezing and frozen storage 38 Meat cookery 38 Preserving lamb pelts 40…

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