Procedure for butchering lamb (or deer, goat or similar-sized animals) American-style (relying on the bandsaw as a primary tool.)
- Slaughter is a separate function from butchering
- (Optional)Split Larger animals can be split in half along the spine using a sawzall with a long (8"-10") coarse (4-5 tpi) blade. Be careful not to damage the valuable loin and rack cuts to either side.
- Cut between the 5th and 6th rib to separate shoulder and neck from rib, loin and leg primals.
- Insert the knife first from the inside to outside to begin the cut, cut from sternum to spine
- Using the bandsaw fabricate the primals
- Remove neck and shanks from the shoulder primal - set aside to wrap
- Cut leg primal from loin primal
- Remove rear shanks from leg primal - set aside to wrap
- Leg: Cut leg into upper and lower roasts - set aside to wrap
- cut breast riblets off
- Cut square-cut shoulder roast from arm roast
- If the roasts are large enough, depending on customer preference, cut 1-4 shoulder steaks and/or arm steaks from each roast - set all aside to wrap
- Remove the skirt (diaphragm muscle) from the inner ribcage - set aside to grind, remove kidneys and fat, being careful not to damage tenderloin.
- Seperate the loin from the rib - in half (American style) or behind the last rib (European style)
- Using a knife mark a line from the shoulder end of the rib to the rear end defining the correct size for rib chops/rib rack
- Cut along this line using the bandsaw
- Remove inner membrane from ribs using meat hook and knife
- If customer preference is for rack of lamb, prepare and set aside to wrap
- If customer preference is for rib chops, on the bandsaw cut rack in half, cut each half in half again and then either in half or thirds depending on size (and customer preference for chop thickness) - this will give you 4 or 6 pairs or chops per side. set aside to wrap in pairs (default) or 4's depending on customer preference.
- Remove belly from loin section after marking out loin chops - set aside to grind
- on the bandsaw cut loin in half, cut each half in half again and then either in half or thirds depending on size (and customer preference for chop thickness) - this will give you 4 or 6 pairs or chops per side.
- Grind and package ground lamb in 1-2lb package(s)
- Wrap and label all cuts in butcher paper