452 PREPARING MUTTON ON THE FARM 



the neck is cut through in order to loosen the windpipe and gullet. 

 In lambs and yearlings the feet are removed at the " break joint " ^ 

 by cutting across the raise on the cannon just above the ankle and 

 twisting the foot. In mature sheep, this joint will not break, and 

 the feet are removed at the ankle-joint. 



The removal of the pelt at the hind legs is begun by cutting out 

 a strip of skin down the back of the leg from the anus to the lowest 

 point where the feet are removed. The feet should never be removed 

 at the ankle-joint, because the tendons will pull out when the carcass 

 is hung. The hind legs should not be skinned out to as great extent 

 as the front legs; the pelt should be merely loosened along the sides 

 and back of the leg. The leg of mutton is a valuable cut, and by 

 leaving the pelt on as long as possible, it is much easier to keep 

 it clean. 



Beginning at the brisket and cod, or udder, the pelt is loosened 

 over the belly by forcing the fist between the skin and flesh. Like- 

 wise the pelt over the sides is fisted off, care being taken not to tear 

 the thin muscles at the flanks. This is easiest avoided by fisting 

 first down over the center of the side, and then working each way 

 from this point over the flank muscles. 



The tendons in the hind leg are loosened between the hock and 

 the ankle by cutting between them and the bone. The legs are then 

 tied with a cord and the carcass hung at a convenient height. The 

 pelt is further removed by splitting it down the center and fisting it 

 off over the sides, flanks, and legs, and working up over the hind 

 flank and leg, and down over the shoulder. Next the hide is loosened 

 around the tail with the knife and the pelt is pulled down the back 

 to the neck, where it is removed with the head at the atlas joint 

 (Fig. 256). 



Removing the Viscera. — The first step in removing the viscera 

 is to cut around the rectum and pull it out a short distance to 

 loosen it. The carcass is then opened down the middle line from 

 the cod (or udder) to the breast-bone, care being taken to shield 

 the point of the knife between the fingers to avoid cutting the 

 intestines. The large intestine is then pulled downward carefully 

 to avoid loosening the kidney fat. The operator uses the knife to 



• ^ The " break joint " or " lamb joint " ia a temporary cartilage which 

 forms a delitate suture in the head of the shank immediately above the 

 a,nkle. It will not break in mature sheep because the cartilage is knit 

 or ossified (Illinois Bulletin 147). 



