Much of the sheepy flavor of mutton comes from the generation of
gases in the stomach after the sheep is killed. For this reason, the
sheep should always be dressed as rapidly as possible. A platform
about eighteen inches high is convenient to work on and aids in
keeping the blood away from the body, insuring a cleaner carcass. A
clean, dry place is necessary for neat work. Water or blood on the
wool makes it very difficult to dress the animal nicely.
§ 30. Stunning and Bleeding
If the sheep is an old one, it may be stunned before bleeding. If a
young one, the same purpose is served by dislocating the neck. This is
accomplished by putting one hand on top of the head or poll and the
other hand under the chin and giving a sharp twist upward. Then lay
the sheep on its side on the platform, with its head hanging over one
end. Grasp the chin in the left hand and stick a knife through the
neck just back of the lower jaw. The cutting edge of the knife should
be turned to the spinal column and the cut be made through the flesh
to the bone. In this way it is possible to sever the blood vessels
without cutting the windpipe.
§ 31. Skinning
Split the skin over the back of the front legs from the dew claws to a
little above the knees. Open the skin over the windpipe from brisket
to chin, starting it slightly on the sides of the neck. Split the skin
over the back of the hind legs to midline, and skin the buttock. The
skin should also be raised over the cod and flanks. Skin around the
hocks and down to the hoofs, cutting off the hind feet at the toe
joints. No attempt should be made to skin the legs above the hocks
until after the carcass is hung up. Hang the sheep up by the hind legs
and split the skin over the midline. Start at the brisket and “fist
off” the skin. This is done by grasping the edge of the pelt firmly in
one hand, pulling it up tight and working the other close between the
pelt and the body. The “fisting off” should be downward over the fore
quarter and upward and backward over the hind quarters and legs. It is
unwise to pull down on the skin over the hind legs, as the membrane
covering the flesh is sure to be ruptured and an unsightly appearance
given to the carcass. The wool should always be held away from the
flesh for the sake of cleanliness. The skin on the legs should be
pulled away from the body, rather than toward it, in order to preserve
the covering of the meat. When the pelt has been loosened over the
sides and back, it should be stripped down over the neck and cut off
close to the ears. The head may then be removed without being skinned
by cutting through the atlas joint.
§ 32. Gutting
Begin removing the entrails by cutting around the rectum and allowing
it to drop down the inside of the carcass. Do not split the pelvis.
Open down the belly line from the cod to the breastbone, and take out
the paunch and the intestines, leaving the liver attached to the
diaphragm. The heart, lungs and diaphragm may either be removed or
allowed to remain in the carcass. Reach up into the pelvis and pull
out the bladder. Wipe all blood and dirt from the carcass with a
coarse cloth wrung nearly dry from hot water. Double up the front legs
and slip over the ankle joint the little cord which is found by
cutting into the fleshy part of the forearm.