222 FITTING SHEEP 



the other under the breast, and then pushing hard against 

 the back with one hand and lifting up the breast with the 

 other, the work is easily accomplished. 



In warm weather the fewer skewers that are used in the 

 dressing of a lamb the better, as without doubt skewering 

 does not tend to enhance the keeping qualities of the meat, 

 but, on the other hand, injures it, as meat will invariably 

 turn green where the skewers are inserted, quicker than any 

 in other parts of the carcass. 



The illustration accompanying this chapter will explain 

 liow the backsets are inserted better than can the descriptive 

 powers of the writer in a volume of words. 



The backsets in place, the subject is now ready for the 

 caul, which should have been neatly and carefully removed 

 from the belly, etc., and placed inside the warm skin of 

 the animal, which should have been folded and preserved 

 after being taken off. This keeps the caul warm, which is 

 absolutely necessary to dress a lamb neatly. Don't do as 

 many amateurs recommend, viz., put the caul into hot water; 

 this is entirely unnecessary and a direct injury, as it de- 

 stroys the gloss of the caul and makes it look rough and 

 brittle, as against the smooth, glossy and tough appearance 

 of that kept warm by the natural animal heat of the skin. 

 Care must be observed in putting on the caul. As soon as 

 you have it spread out handily wrap it around the hind legs 

 .and allow it tt> hang from them; cut two small holes for the 

 kidneys to come through; then skewer up kidneys as seen 

 in the accompanying illustration. A careful study of the 

 illustration will, I think, give the reader a very clear idea of 

 how the caul, etc., is fixed. 



The finishing stroke in the dressing of a lamb is to elim- 



