Butchering
From RAWiki
Butchering Lamb
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 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.