Following evisceration, the lamb carcass should be carefully trimmed
and any pieces of adhering skin, wool, bruises, hair, or manure
removed. Lamb carcasses are not split longitudinally because they are
not thick enough in any dimension to create cooling problems.
The surfaces of freshly slaughtered lamb carcasses are contaminated
with bacteria that can spoil the meat unless their growth is promptly
checked. Bacterial growth can be slowed by prompt chilling and keeping
the carcass at low temperatures. If the weather is suitable (28° to
35° F), the carcass can be wrapped in a sheet, hung and chilled in a
well ventilated shed. Wrapping with clean cloth will partially protect
the carcass from contamination.
_Do not_ allow the carcass to freeze because freezing within one day
after death may toughen the meat. If the carcass cannot be chilled to
below 40° F on the farm, it should be transported to the local locker
plant or market for chilling. The need for prompt and thorough
chilling of warm carcasses cannot be over-emphasized. The carcass can
be cut into retail cuts after the carcass has been chilled for 24 to
48 hours.