Agriculture Reference
In-Depth Information
ground mutton can be found at the end of this chapter. These recipes make
do-ahead meals, casseroles, and quick-fi x recipes that are easy to prepare and
can be frozen for later. You will fi nd that the money you would be paid for
your culls is far less than their value in your freezer.
Another use for mutton meat is to have it made into sausage. Ask your
meat cutter or locker owner about custom sausage, or try making your own.
(See Resources, pages 411-12, for home sausage-making supplies.) Hot Italian
sausage, made from mutton, is one of my favorites. Some sausage recipes can
also be found at the end of this chapter.
Cutting Instructions for Lamb and Mutton
You can take your sheep to a custom packing plant to be slaughtered and
butchered or you can do it yourself. If you want to do it yourself, get a copy
of Basic Butchering of Livestock and Game , by John Mettler, DVM (Storey
Publishing, 1986). He provides excellent slaughter and cutting instructions,
with lots of illustrations to help along the way. Your county Extension agent
may also have a booklet available on the topic.
If you are going to work with packers, you will have to give them some
directions. To get the maximum use and enjoyment from your sheep, give
these instructions:
Cut off the lower part of the hind legs for soup bones.
For mutton, have both hind legs smoked for “hams.”
For lambs, the hind legs can be left whole, as in the traditional French-
style “leg of lamb,” or cut into sirloin roasts or steaks and leg chops or
steaks.
neck
rack
loin
leg
shoulder
fl ank
shank and brisket
breast
There are several correct ways to break a lamb carcass, and no one method can
be considered best. However, for many purposes, the method shown is ideal.
(From Lamb Cutting Manual, American Lamb Council and National Livestock and Meat Board)
 
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