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 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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