How to butcher a lamb

Step 3 Drain the blood

This is where it starts to get graphic.  If you are doing a halal killing, the animal will still be alive.  If not, you are now dealing with a carcass.  Either way, it's time for the shears.

You would be amazed how tough it can be to cut through thick wool.  Since I usually butcher in cold weather, their wool is pretty long.  Clean up a spot on the neck just above the shoulders.  Then get your sharp knife and make a deep cut from one shoulder to the other, cutting through the neck.  This will allow all the blood to drain out of the animal, even if it is already dead.

If you are doing a halal killing, you have to release the animal after you make the cut so it can move freely as it dies.  My apologies if this is upsetting to anyone, but those are the rules.  I didn't make them, I'm just reporting them.

Comments

[Wolfbird]

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.

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.

[bodie]

 I've never died from loss of blood, so I can't say first hand.  But I've been TOLD that it's not a bad way to go.  Evidently, you become very sleepy and then you die.  There are worse things.

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.  I do something similar when I say grace before eating.

But I get your point because I probably won't do it that way unless and until I have a customer that demands it.

[hahns]

But before the theoretical drowsiness comes the pain of getting cut from shoulder to shoulder through the neck with a big, sharp knife.
I'd very much prefer a clean shot through the head.