456 PREPARING MUTTON ON THE FARM 



piece of cheesecloth loosely about it, the carcass may be cooled m 

 the cellar in the spring and summer months. 



Method of Cutting the Carcass.— The sheep carcass is very 

 easily divided into the various cuts for table use, since each main 

 division yields a cut of suitable size for the average family (Fig. 260) . 



Fio. 260. — Mutton and lamb cuts. Each half carcass is divided into: 1, leg; 2. loin; 

 3, rib; 4, shoulder; .'), breast. 



The additional equipment required for cutting are a sharp 

 butcher knife, a meat saw, a cleaver, and if possible, a solid bench or 

 block upon which to work. 



There is a thin, papery .membrane covering the entire carcass 

 known as the " fell," which should always be removed from every 



