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.