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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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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