226 



FITTING SHEP 



think the one treated of here will answer all intents and 

 purposes of the average flockmaster or shepherd. 



In cutting up a carcass of mutton the operator first cuts 

 it in halves at about where the dotted line appears in the 

 center of the body, and the halves are then split into quar- 

 ters. In cutting a saddle of mutton the two loins should 

 be left intact or undivided, as shown in the accompanying 

 illustration. If the tail is split up a couple of inches it adds 

 to the appearance of the saddle. 



SADDLE AND LEGS FROM GRADE YEARLING WETHER. 



