When I first started raising sheep I didn't know how to butcher one, so I took my lambs to the butcher.  He charged me $50 each, and I had the nagging feeling that the leg and loin roasts should have been quite a bit larger than they came back to me.  What could I do?

A friend of mine recently taught me how to butcher a lamb for myself.  So now I can save money and get the cuts just the way I like them.

The pictures that follow are a bit graphic, so be SURE you want to know how this is done before you continue.  But if you do, mmmmm...  so delicious!

Step 1: Get your stuff together

 Get your things together.  You're gonna get messy and you won't really want to go back in the house, so get everything you need up front.  I backed a car out of the garage so I'd have a space to work that wasn't in the snow.

If you're doing a halal killing (in keeping with islamic law) you won't need the gun or the rope.  I have not yet worked up the nerve to try it that way, so I use the gun.
<p>Processed my first lamb and used this as a guide. It all went pretty smooth, though I didn't mess with using an electric reciprocating saw (I didn't want to deal with the clean up...I like my saw). I found a hand tool at Home Depot with interchangeable reciprocating saw blades for $14 bucks (the metal cutting blades work the best, wood cutting blades are too course). It made quick work of the ribs and any other necessary bone cuts. I live in a temperate climate and the weather wasn't a factor in deciding whether to field dress the animal outside. I would highly recommend that you skin the animal while it is hanging. Let gravity help you get the skin off. Aside from that....thanks for the guidance!</p>
<p>Congrats! it's is a very satisfying thing to raise and harvest your own meat. That hand saw sound pretty useful. My next project will be processing one of our hogs. I may make an 'ible for that too!</p>
Actually, thanks for explaining how Halal works. I've bought Halal meat at my local grocer a few times because I noticed it was on special (or whatever) without knowing what it really meant. I was under the impression it was just some religious mumbo-jumbo holy-water incantations stuff. <br /> <br /> Since it all tastes the same to me, I think I'll stay away from Halal from now on. Dying from bleeding out sounds like a crummy way to go.
&nbsp;I've never died from loss of blood, so I can't say first hand. &nbsp;But I've been TOLD that it's not a bad way to go. &nbsp;Evidently, you become very sleepy and then you die. &nbsp;There are worse things.<br /> <br /> Anyway, the point of halal meat is that the person that is doing the killing is giving thanks for the animal and dedicating it to God. &nbsp;I do something similar when I say grace before eating.<br /> <br /> But I get your point because I probably won't do it that way unless and until I have a customer that demands it.<br />
But before the theoretical drowsiness comes the pain of getting cut from shoulder to shoulder through the neck with a big, sharp knife.<br>I'd very much prefer a clean shot through the head.
<p>For a really interesting (I thought) perspective on the experience of both butcherer and animal, check out a YouTube video uploaded by paul wheaton titled &quot;respectful chicken harvest part 1 of 2 kill and pluck - how to&quot;:</p><p><iframe allowfullscreen="" frameborder="0" height="281" src="//www.youtube.com/embed/5_S3P0eU0lE" width="500"></iframe></p><p>She offers some thought-provoking comments comparing how she eases the death of the bird as much as possible with the way a midwife enables and eases birth. Both experiences can be made either traumatic or peaceful depending on the skill and care of others in attendance.</p>
Good information if I could give you some suggestions first if you are killing using a gun once it is dead hang it up high enough to have it's head over a 5 gallon bucket then cut all around the neck and let drain once it stops dripping remove the head this process makes for better taste in the meat by getting the chemicals of the brain out and away such as dopamine and adrenaline they make meat tast different you also are better off with skinning it hanging up because the dirt you might get on it won't affect it as much as the lanolin on the wool by skinning it pulling down and using one hand to pull other on knife and helper only pulling you can turn it inside out keeping as much lanolin away from the meat as possible in this process you will want to cut around the anus and tie off the anus and bladder with string I use yarn because its easier to hold with slippery hands this keeps urine and feces off meat also about taste and last bit of advice is to leave it hanging for at least 24 hours in cool clean place walk in is best but most of us dont have one so I came up with a great way to do this get a very large cooler one bigger that the body on the end without the drain drill a hole through it to attach eye bolt to hook the body onto then hang the cooler up in your garage or back porch then hang meat inside it put some ice on the bottom I use frozen half gallon milk jugs then shut the cooler and I tie it shut to keep dogs out after 24 hrs then butcher it how you like the waiting period helps the meat to get bato a more relaxed state before butchering and makes for a more tender cut all these suggestions are only about making it more enjoyable to eat please try them and let me know if you can taste the difference
<p>This looks like the advice of someone experienced enough to really make it worth reading, but I couldn't get through it. Just in case anyone else wants to read it without deciphering it, here it is with punctuation:</p><p>&gt;&gt;</p><p>Good information.</p><p>If I could give you some suggestions: first, if you are <br>killing using a gun, once it is dead, hang it up high enough to have it's <br>head over a 5 gallon bucket. Then cut all around the neck and let drain. Once it stops dripping remove the head. This process makes for better <br>taste in the meat by getting the chemicals of the brain out and away, such as dopamine and adrenaline. They make meat taste different.</p><p>You also <br>are better off with skinning it hanging up because the dirt you might <br>get on it won't affect it as much as the lanolin on the wool. By skinning<br> it pulling down and using one hand to pull, other &lt;hand&gt; on knife and helper <br>only pulling, you can turn it inside out, keeping as much lanolin away <br>from the meat as possible.</p><p>In this process you will want to cut around <br>the anus and tie off the anus and bladder with string. I use yarn because<br> its easier to hold with slippery hands. This keeps urine and feces off <br>meat.</p><p>Also about taste, and last bit of advice is to leave it hanging for <br>at least 24 hours in cool clean place. Walk-in &lt;freezer/cooler&gt; is best, but most of us <br>don't have one, so I came up with a great way to do this. Get a very large <br>cooler one bigger than the body on the end without the drain. Drill a <br>hole through it to attach eye bolt to hook the body onto. Then hang the <br>cooler up in your garage or back porch. Then hang meat inside it. Put some<br> ice on the bottom (I use frozen half gallon milk jugs). Then shut the <br>cooler - and I tie it shut to keep dogs out. After 24 hrs then butcher it <br>how you like. The waiting period helps the meat to get to a more <br>relaxed state before butchering and makes for a more tender cut.</p><p>All <br>these suggestions are only about making it more enjoyable to eat. Please <br>try them, and let me know if you can taste the difference.</p><p>&gt;&gt;</p>
<p>and please nobody label me grammar police - clearly my work is that of a roadside grammar mechanic.</p>
<p>Farmdoctor are you a scientific vet ??? No I didn't think so. The cutting of any animals throat is cruel and the animal suffers terrible this has been proven by scientific vets not that it takes such vets to prove such a thing. Clearly you are someone who believes in ritual slaughter and the world knows how barbaric this is. Who do you think you are to say that sheep don't feel any pain when their throats are slit, how do you know this?? To say it's cruel to shoot a sheep OH MY GOD you are a frightening human being. If you had two choices one being killed while you are unconscious two being killed while fully conscious which one would you choose. Pity help any animal that ends up in your hands. Truth is since animals cannot speak therefore they cannot tell you if they are suffering you exploit this. But one thing everybody knows (that is those who know anything about animal slaughter) is the halal is extremely cruel and is the slowest most painful way to kill an animal. Get your facts straight before you mouth off, oh and halal slaughter is a religious form of slaughter so are you a practicing Muslim? Even Muslims will accept the stunning of an animal before its throat is cut. Your nothing more than a coward who gets off on the brutal slaughter of innocent animals like sheep who cannot defend themselves. As for bodie you have no idea what you are on about mate not an idea in the world. Would you cut the throat of a dog mate? No of course not, you would make sure it was killed as humanely as possible. </p><p><a href="http://www.peta.org/blog/cruelty-behind-muslim-ritual-slaughter/" rel="nofollow">http://www.peta.org/blog/cruelty-behind-muslim-ritual-slaughter/</a></p>
<p>if you think its inhumane to eat meat ,,,,,,,,then bug off, we meat eaters like to raise our own........</p>
<p>Really! With the title &quot;how to butcher a lamb&quot; do you think this is the best thing for you to read if you find it so offensive? This is great information for those of us who believe that animals can be and should be used for the purpose of food.</p>
I am not a doctor but I have been butchering my own meat since a child with my father and I believe that it is abusive to animals to buy your meat from stores because most of the meat in stores comes from large scale industry and by raising your own and doing the dirty work yourself you are giving the animals the respect of your actions my animals are always treated with care never thirsty or hungry they are made friendly to eat out of our hands they follow us around like pets and it is all for the purpose of putting food on our table for our family not to make or save money because it costs me money to live the way I do the reason for hand feeding is to make it easy on them when its time to butcher them then they are not scared and trapped for death they walk right up to it and get petted now the reason I am commenting on your post was because I dont think you have ever done any of this and if so you probably watched it be done in a disrespectful way to nature and it probably made you have feelings that you don't like the process should be done in a way that a child can see it and not get afraid and the way I do it they don't now about how to do the killing part there are lots of ways and lots of opinions as whats best and all are not what the animals want so its best they don't know whats happening so that said is it better to shoot them or cut them
<p>So no Halal meat for you then? </p>
Thanks for posting. Great Instructable. Here is a video of one of my first slaughters. <br><br>http://www.youtube.com/watch?v=VmwOQSQuw1s&amp;sns=em<br><br>
<p>Hi, can I please ask how old should the Lamb be and what weight is best to be at butchering? Thank you for your reply :-)</p>
<p>The ones I butchered were usually between 100 and 150 lbs.</p>
<p>Hey there's that caul fat that everyone is always going on about during the cooking shows!<br>This is the scariest part to me. I just know I'd nick something and it would be poop city.</p>
i don&acute;t think i would be safe(and clean) to skin the animal at the end of the process, i&acute;ve seen many people butcher lambs(and cows, deers, etc) and they always skin the animal as soon they kill it<br><br>and i think you don&acute;t need the saw to cut the limbs, with a knife in the joints is enough
<p>We kept the skin on it because we knew we were going to move it around in a wagon. I didn't want the meat to come in contact with the dirty old wagon.</p><p>As you mentioned, a knife in the joint is sufficient to separate the leg bones. We used the saw because we didn't want the whole leg bone, just the meaty part.</p>
can you please Explain more on what prion is and what you have to do to be careful while butchering.. thanks
Prions are cells that have misfolded proteins in them. They seem to be able to &quot;recruit&quot; other cells to also misfold the same protein and they end up building amyloid plaque in the nervous system. Since there is no known treatment and the diseases caused by prions are always fatal, it gets a lot of press, even though the risk of coming in contact with a prion seems to be very low.<br> <br> The processes by which prions are formed are poorly understood at the moment. There is a growing body of research that suggests that animals that eat the remains of other animals, their urine, feces, or saliva, are at greater risk of developing prions.<br> <br> That being the case, the risk of you getting a prion in your meat is controlled by good animal husbandry practices, proper grazing rotation, herd sizing, and feed management. The butchering process has very little to do with the CREATION of prions.<br> <br> If you suspect that the animal you are butchering may already HAVE prions, it would be safest not to eat it at all. If you decide you want to eat it anyway, you would want to avoid letting any of the meat come in contact with any part of the brain or spinal column.
Many tools you use there. I never needed more than two knives, and one will also suffix. Forget the shears. no need to cut so low - around here we cut just under the jaw, no wool there, and it's a smaller, neater cut, and that way you can do single-handed, no helpers whatsoever. And it's still HALAL by the way, that's how the bedouins around here do it always. All I've just said is true for goats and cows also.
Can you shear the sheep before you dispatch it? Is Spinal nerve matter an issue for BSE . SE happens in many mammals and we can get it . Kuru is another version (or just another name) Krutchfield Jacobs Disease is the same in humans, (different source though) <br> <br>Great instructable. My father in Law, (commercial meat cutter) had a &quot;lamb Chopper&quot; that was stolen it was aglorious saber with about a 3 foot blade (plus handle) he used it exclusively with lamb, but it was great for big steaks <br> <br>Please please please do a video and put on Youtube. I though they tied off the annus immediately to prevent and expulsion of fecal matter, you could tie off the penis as well(if a male). <br> <br>did you send the skin out for processing? <br> <br>thanks again
You could do that. Depending on when you normally shear and when you normally lamb, it might not be much of a problem. We lambed in February and butchered the next winter, so we couldn't really shear the sheep first unless we butchered it just a few minutes later. <br> <br>In general, you should be very careful handling brain and spinal cord if they could possibly be infected with BSE prions. However, since we raised these lambs from birth and fed them only grass and a tiny bit of grain, we were pretty confident <br>that they were prion-free. <br> <br>I don't know about the tying-off of things, but we just handled them carefully and didn't have any problems. I contemplated processing the skins, but ultimately decided that I just too much going on and didn't have time. They would have made excellent rugs, though.
Here is a suggestion: Place the swing set or what ever you use to hang the carcass on. Near the table where the disassembly is going to take place. Then after you field dress it and hang it start cutting the hide around the back legs. Cut the hide like described then pull down the hide and cut with the knife blade toward the hide (Better to cut the hide then the meat so it can be washed with a water hose. After the Hair or wool &ldquo;whatever&rdquo; gets on the carcass.) I have butchered cows, hogs &amp; deer. Very Good Instructable!
Thank you for the careful way you showed the before and after of the live and not live lambs. Many people need to see that meat comes from a real animal not, and I quote &quot; made in the store were no cows get hurt&quot;
If all of you want to know more about the fact behind regulation of animal slaughter ini the Islamic&nbsp; law. You can read it here. Actually it's in Indonesian so I use google-translator so you can read in English.<br> <br> You will know that based on research of Prof. Dr. Dr. Schultz dan his patner, Dr. Schultz and his colleague, Dr. Hazim . There are so many advantages ini the way of animal slaughter in the Islamic law.<br> Thanx.<br> <br> Klik here : <a href="http://translate.google.co.id/translate?hl=id&sl=id&tl=en&u=http%3A%2F%2Fwww.tutorize.co.cc%2Funcategorized%2Ffakta-penyembelihan-hewan-di-dalam-syariat-islam.html">The fact of animal slaughter in the Islamic Law.</a><br> <br> Original URL : <a href="http://www.tutorize.co.cc/uncategorized/fakta-penyembelihan-hewan-di-dalam-syariat-islam.html">http://www.tutorize.co.cc/uncategorized/fakta-penyembelihan-hewan-di-dalam-syariat-islam.html</a><br> <br> <br>
I was expecting more criticizing comments, I guess Instructables really is quite a refined community. <br><br>Thanks for making this instructable, it is very informative. I always find it hilarious how most of my friends will faint at the notion of butchering a raw chicken, let alone killing it or gutting it. <br><br>As for the organs, you mentioned clients in one of your comments. I really hope you at least sell some of the organs, they are seriously Good Eats. I hate liver but I'll always pass it on to someone who likes it. Hearts tho, hearts are all mine. Try cutting them in small pieces and making gravies with them if you can't get over the texture.
Excellent ible! And all this time, I thought butcher paper was for making flow charts and notes at meetings... You're giving your kids a huge gift by teaching them where their food comes from and how it happens. I learned the process from a 10 year old Muslim boy in West Africa, who, once he saw my amazement, says, &quot;You think THAT's cool, check out THIS: it's a metal CAN, and it has PEAS inside!!!&quot;
Thanks. It was difficult for them to eat the first lamb that we butchered. The tastiness of it helped them get over it. Now we butcher our own chickens and lambs, and my third son is saving to buy a hog. They have learned a lot and we are getting a much higher quality meat than we could buy in the store. The kid with the can of peas is kinda mind-blowing. I guess it's all in what you're used to, isn't it?
It is in what you're used to, but it's pretty cool when you can make conscious choices about what your kids get used to, and they get in on the whole cycle of life. The 'metal tube' is cool in its own way &ndash; probably saved a lot of lives &ndash; but either way, I think it's all about awareness and appreciation &ndash; being grateful for the life of the animal or being grateful there's a can of peas there during the dry season. Learning that kind of appreciation is much harder in a big town grocery store!
Awesome story. It is weird to find food in a metal tube!
Great Instructable! I've recently butchered a couple of pigs and a goat, so am having fun comparing to your notes.<br /><br />Did you freeze the meat, and if so how did you prepare/wrap/store it?<br /><br />
The point of a halal butcher is to make sure the animal dies in the fastest most humane and painless way. With kindness and compassion and in the name of Allah. It is also required that the animal be raised in the most humane way. If these things are not being done, then it is not halal.
Good job, Bodie!&nbsp; We raise goats and have someone do the butchering for us ($40 per animal).&nbsp; He took the skin and horns off in one piece (which we are in the process of tanning). Eventually, we'll get to where we can do it ourselves.&nbsp; We're still a little tender-hearted to do it yet.<br /> <br /> About the only thing between killing kosher and killing hallal is for kosher you don't have to let the animal walk around&nbsp;(that I&nbsp;know of).&nbsp; But other than that, slitting the throat is the same.<br /> <br /> Even without the internals, the animal can still weight quite a bit, so make sure to lift with your legs and NOT&nbsp;with your back!&nbsp; Our yearling buck weighed somewhere around 60# after removing the skin and internals.<br />
Nicely done. I've butchered several types of large game and cattle before but not sheep. It's good to see a clean easy to follow walk-through of the process.<br />
&nbsp;Thanks. :) &nbsp;When I wanted to learn, I had a hard time finding the information. &nbsp;So I thought an ible might help someone else.
I'm curious why you don't fully shear the wool before slaughtering the lamb?&nbsp; It seems that it would be easier that way.<br /> <br /> Good instructable.&nbsp; Although, I don't think I'll be giving it a try anytime soon.<br />
&nbsp;I didn't shear them because I knew I was going to use the skins. &nbsp;I wanted the finished, tanned skins to have a nice long wool on them. &nbsp;If I were <em>not </em>planning to use the skins, I probably would have sheared them first.<br />
Makes sense, that was what I was assuming.<br />
Brilliant ible. Everyone who eats meat should be made to read this.<br />

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