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Index
LAMB Slaughtering, Cutting, Preserving, and Cooking on the Farm
CONTENTS
PRECAUTIONS
The Law
SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER
Health
Animal Care
Animal Type and Meat Yield
PREPARING FOR SLAUGHTER
Site Selection
Waste Disposal
Slaughter Equipment
SLAUGHTER
Stunning
Bleeding
Pelt Removal
Evisceration
Examining the Carcass
CHILLING THE CARCASS
CUTTING
Carcass Cutting Equipment
Cutting the Carcass
Wrapping
FREEZING AND FROZEN STORAGE
MEAT COOKERY
PRESERVING LAMB PELTS
Transcriber’s Notes.
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