66 



Practical Sheep Husbandry 



A GOOD CARCASS 



No. 1 shows the !eg, used as a roast. No. 2 is the loin and No. 3 

 the ribs. Tliese two cuts furnish chops that are best broiled or 

 roast for the oven. No. 4 is the shoulder, from which may be cut 

 a few chops, a stew from the neck and a shoulder that may be 

 opened and rolled into a very choice roast. No. 5 is the breast, best 

 used for stew, but a possible roasting piece. — Courtesy Illinois 

 Agricultural College. 



