Lamb Slaughtering, Cutting and Preserving Meat on the Farm (Paperback) (ISBN-13: 9781540549839)

This special re-print edition of "Lamb Slaughtering, Cutting and Preserving Meat on the Farm" has not been available to those interested in raising and processing lamb since it first appeared on the scene. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Chapters in this small booklet include Selection and Care of the Animal Before Slaughter, Preparing For Slaughter, Slaughtering, Chilling the Carcass, Cutting, Freezing and Storage, Further Processing, Meat Cookery and more. Lamb Slaughtering, Cutting and Preserving Meat on the Farm will shed considerable light on age old techniques of processing sheep and their products. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.

Author: Sam Chambers, Us Dept of Agriculture
ISBN-10: 1540549836
ISBN-13: 9781540549839
Publisher: Createspace Independent Publishing Platform
Language: English
Published: 11/20/2016
Pages: 50
Format: Paperback
Weight: 0.31lbs
Size: 11.00h x 8.50w x 0.10d