Abstract
The ease with which lambs and sheep can be dressed makes them a convenient source of fresh meat for family use. Lamb is the flesh of young sheep. Handy-weight 25- to 45-pound lamb carcasses yield comparatively small cuts. The entire carcass is small enough so that with home refrigeration a family can consume the meat before spoilage occurs. Portions of lamb can also be frozen or canned. Some cuts can be cured satisfactorily. It can be kept as an emergency food reserve or as a source of variety in the diet.
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© 1955 Van Nostrand Reinhold Company
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Ashbrook, F.G. (1955). Butchering Sheep and Lambs. In: Butchering, Processing and Preservation of Meat. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7898-3_7
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DOI: https://doi.org/10.1007/978-94-011-7898-3_7
Publisher Name: Springer, Dordrecht
Print ISBN: 978-0-442-20377-1
Online ISBN: 978-94-011-7898-3
eBook Packages: Springer Book Archive