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.

| May/June 1973


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. 


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.

Although we've serialized the complete handbook, we still advise you to add the manual to your farmstead bookshelf. It's packed with valuable information on butchering, cutting up, and curing pork, beef, veal, lamb, poultry, and wild game.

Again, our special thanks to Murray J. Pearthree, Morton Salt Regional Sales Manager, for granting us written permission to reprint from the booklet.

Carving Lamb

The flesh of lamb is light pink, deepening in color as it ages. The lamb meat is firm and fine grained, the fat is white, hard, and flaky.

The lamb carcass, like beef, has thirteen pairs of ribs. Ordinarily the lamb carcass is not split. In warm weather, however, the carcass may be split in halves down the backbone with a meat saw to aid in chilling. A sharp butcher knife, saw, cleaver, and boning knife are the necessary tools for cutting up the lamb carcass. There are many different ways of cutting the lamb carcass. Just how the cuts are made depends a good deal on how the meat is to be used, whether most of it is to be used up fresh, canned, or cured. The larger cuts, like the legs and shoulders, are the best cuts for curing. A leg of lamb, when neatly trimmed and cured, has somewhat the appearance of a ham.

Corned lamb is easy to make and the breast and shank are good cuts for corning. One of the best ways to use the small pieces and trimmings is to make lamb patties or lamb and pork sausage.

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