The Morton Salt Book: Butchering Lamb and Curing Meat at Home

This excerpt from Morton Salt's booklet "A Complete Guide To Home Meat Curing" takes you through the process of carving a lamb carcass into separate cutlets and provides further detail on curing and storing beef, pork, poultry, and wild game.



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The black guide lines clearly show where to make the cuts to separate the lamb carcass into the most desirable pieces for using fresh or for curing. 
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Morton - lamb rack and loin
Procedure for separating the rack from the loin.
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Sawing the breast from the torso.
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Morton - removing lamb sirloin
Method of removing the sirloin from the lamb legs.
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Morton - lamb loin and leg
Method of separating the lamb loin from the legs.
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Sawing the lamb shoulder from the main torso. The cut is between the 5th and 6th ribs.
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Morton - splitting lamb legs
Follow this procedure to split apart the lamb's legs.
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Boned and Rolled Shoulder ready for curing.
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Photo shows the crown roast after it is formed, and the piece of backbone and two inch strip of meat that was trimmed from the rib ends.
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Method of sawing through the spinal cord lengthwise to separate racks of ribs.
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A lamb leg, which resembles a ham.
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Illustration shows butcher removing the fell— a  thin outer membrane—from the loin.
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A boned and rolled sirloin, ready for roasting or ready for curing with Tender-Quick.
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A section of sirloin with the backbone and hip bones removed.
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The next step in making a French leg is to break the shank where you scored it and twist it free of the leg bone.
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French Style leg showing shank bone removed.
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American Style leg with the bones removed.
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Scoring along the leg about two inches above the joint is the first step in preparing a French-style leg
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Don't throw away pork trimmings, grind them up into sausage.
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Pump a leg of lamb with Tender-Quick prior to putting it in cure.
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