LAMB Slaughtering, Cutting, Preserving, and Cooking on the Farm

UNITED STATES DEPARTMENT OF AGRICULTURE

FARMERS’ BULLETIN NUMBER 2264

PREPARED BY AGRICULTURAL RESEARCH SERVICE

CONTENTS

PRECAUTIONS

The Law

The Federal Meat Inspection Act requires that all meat which is to besold or traded for human consumption must be slaughtered underinspection in an approved facility under the supervision of a State orUSDA meat inspector. A person can slaughter his animals outside such afacility only for use by him, members of his household, his nonpayingguests and employees. He is not allowed to sell any portion of thecarcass. For more details about these regulations, consult your countyextension agent or write to the Animal and Plant Health InspectionService, United States Department of Agriculture, Washington D.C. 20250.

This bulletin supersedes Farmers’ Bulletin 2152, “Slaughtering,Cutting, and Processing Lamb and Mutton on the Farm.”

For sale by the Superintendent of Documents, U.S. Government Printing Office
Washington, D.C. 20402
Stock No. 001-000-03709-9

Lamb Slaughtering, Cutting,
Preserving and Cooking on the Farm

By H. Russell Cross, Research Food Technologist,1 E. Curtis Green, Meat Marketing Specialist,2 William R. Jones, Extension Meat Specialist,3 Roger L. West, Associate Professor, Meat Science,4 and Anthony W. Kotula, Chief, Meat Science Research Laborat