HOW TO DRESS LAMBS FOR MARKET 41 



spring. The preparation for market requires some skill in 

 the finishing of the carcass. It is very important that they be 

 thoroughly bled out by sticking the vein and artery in the neck 

 close behind the head with a sharp pointed knife. Make sure that 

 the artery is severed by noticing if the blood is bright red in 

 color. For ease in dressing we suspend the lamb by the hind 

 feet with a loop of binder twine around each leg, from a short 

 single tree or stick bolted to the rafters. The belly is shorn 

 closely from the brisket to the tail and up the inside of hind legs. 

 Wipe the skin on the flanks clean with a dry piece of burlap. 

 Open the lamb from tail to brisket and as the stomach falls out 

 remove the caul fat and place it where it will remain warm. In 

 cold weather place it in warm water. Back-set sticks are placed 

 diagonally across the back to spread the carcass open and hold it 

 firm. 



Dressed Lambs Should Be Attractive 



Carefully spread the caul fat over all the exposed flesh and pin 

 it in place with a good grade of hardwood toothpicks. Make 

 small slits in the caul over the kidneys and pull them through. It 

 is here that care must be taken to make the carcass look attractive. 



Hang the finished carcass in a clean room to cool for 12 to 24 

 hours, usually overnight. In the morning a small square of 

 muslin is placed over the exposed flesh and sewed in place with 

 strings across the back. Then burlap is wrapped about the 

 entire carcass if the lambs are to shipped singly or the crate is 

 lined with burlap if sent in a crate. 



Part of the time we ship in small crates holding four lambs 

 packed tight, and part of the time loose with only the burlap for 

 protection. This will depend upon the commission man you 

 send to and the number of railroad changes necessary. For the 

 commission men the lambs should arrive in New York not later 

 than Friday morning, preferably earlier in the week. 



The first quotations on the New York market are made just 

 before Thanksgiving. Commission men give the regular shipper 

 careful attention. In some cases it is possible to arrange for a 

 private trade, which will make the business more profitable. 

 The demand for lambs continues active until after Easter. 



