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

"Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm" by H. Russell Cross is an educational book released by the United States Department of Agriculture towards the end of the 1900s, focusing on the step by step process of lamb preparation, from start to finish, making it an ideal resource for farmers. This guide begins with how to select and take care of lambs before slaughter takes place, and covers the actual slaughtering and carcass cooling, until reaching cutting the lamb into different portions for sale. Safety and sanitation are core themes and are reinforced in this instructional book to stress the importance of maintaining meat quality and following correct procedures. Also discussed are ways to preserve lamb pelts as well as different cooking methods depending on the section of the lamb. Farmers and cooks stand to benefit from the focus on practices and rules that must be followed when preparing meat.