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

By The Mother Earth News Editors
Published on May 1, 1973
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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. 
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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Procedure for separating the rack from the loin.
Procedure for separating the rack from the loin.
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Sawing the lamb shoulder from the main torso. The cut is between the 5th and 6th ribs.
Sawing the lamb shoulder from the main torso. The cut is between the 5th and 6th ribs.
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Method of separating the lamb loin from the legs.
Method of separating the lamb loin from the legs.
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Sawing the breast from the torso.
Sawing the breast from the torso.
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Method of removing the sirloin from the lamb legs.
Method of removing the sirloin from the lamb legs.
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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.
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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Boned and Rolled Shoulder ready for curing.
Boned and Rolled Shoulder ready for curing.
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Method of sawing through the spinal cord lengthwise to separate racks of ribs.
Method of sawing through the spinal cord lengthwise to separate racks of ribs.
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Follow this procedure to split apart the lamb's legs.
Follow this procedure to split apart the lamb's legs.
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A section of sirloin with the backbone and hip bones removed.
A section of sirloin with the backbone and hip bones removed.
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A lamb leg, which resembles a ham.
A lamb leg, which resembles a ham.
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Illustration      shows butcher removing the fell— a  thin outer membrane—from the loin.
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.
A boned and rolled sirloin, ready for roasting or ready for curing with Tender-Quick.
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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.
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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American Style leg with the bones removed.
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
Scoring along the leg about two inches above the joint is the first step in preparing a French-style leg
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French Style leg showing shank bone removed.
French Style leg showing shank bone removed.
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Pump a leg of lamb with Tender-Quick prior to putting it in cure.
Pump a leg of lamb with Tender-Quick prior to putting it in cure.
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Don't throw away pork trimmings, grind them up into sausage.
Don't throw away pork trimmings, grind them up into sausage.
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Learn the different cuts of lamb and how to prepare them
Learn the different cuts of lamb and how to prepare them

OK, Homesteaders . . . here’s the last installment of
Morton Salt’s superior booklet, A COMPLETE GUIDE TO HOME
MEAT CURING. A previous issue of MOTHER EARTH NEWS took you through cutting and
curing beef, veal, and wild game. This final section tells
you how to cut a lamb carcass and how to keep cured meats.

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