Us Dept of Agriculture

Lamb Slaughtering, Cutting and Preserving Us Dept of Agriculture

This special re-print edition of "Lamb Slaughtering, Cutting, Cooking and Preserving On The Farm" has not been available to those interested in curing meat products, and farm butchering since it first appeared on the scene back in 1977. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Included are details on how to butcher lamb at home, as well as as how to cut, wrap, cook and preserve lamb. Lamb Slaughtering, Cutting, Cooking and Preserving On The Farm will shed considerable light on techniques of home butchering and meat preservation. 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.