Harry H. Smith

Lamb Slaughtering and Cutting

Lamb Slaughtering & Cutting

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On account of their size, lambs lend themselves for use on the farm more readily than do other farm animals. They can be consumed in a short period of time and for this reason are not generally cured. Also because of the fact that mutton is a drier meat and does not contain much soft fat, it does not lend itself to curing as well as do other meats.