394 



MANUAL OF FARM ANIMALS 



floor of the abdomen and for 

 about four inches up the inside 

 of the hind-quarters (Fig. 129). 

 Suspend the carcass by the 

 hind legs. Open the lamb 

 and carefully remove the caul 

 fat, — a sheet of fat surround- 

 ing the intestines. Save the 

 caul fat to cover the openings, 

 and if the weather is cold, put 

 in warm water. Remove the 

 intestines, stomach, and esoph- 

 agus, and in warm weather 

 the liver, heart, and lungs, 

 though these may be left in 

 when the weather is cold. Pro- 

 cure two spreaders or back-sets 

 twelve or fourteen inches long, 

 depending on the size of the 

 lamb. These back-sets should 

 have shoulders about one inch 

 up from the pointed end to 

 prevent them from entering 

 the flesh too far. Insert one 

 in the outer and upper part 

 of the hind flank, then cross 

 the back diagonally, entering 

 the opposite side nearly or 

 quite as far forward as the 

 chest. The second crosses the 

 first at right angles across the 

 back. Carefully spread the 

 caul fat over all exposed flesh, holding in place by means of 

 tooth picks (Fig. 130). Make small slits in it over the kidneys 



Fig. 130. — Hot-house Lamb dressed 

 and beady for wrapping. 



