Thread: Skinning a lamb : Critical Success factors ...

Originally Posted by veitnamcam

I dont really get the opportunity to skin sheep but with veni knife off all around hind quarters down to first(last?) virtibray and knife back from belly to past the flappy bit between hind quarters and ribs then the whole back will rip down, if your in a hurry/dont care just rip it down from the hind quarters. Ya lose that little flappey bit but it is barely two sausages.

Some like to take a little pride in there work especially when they put the effort in to fatten them
I start from the back eather where the balls are or were or the tits as you have probably worked out if you start it off good its no trouble to punch upto the brisket I use my fist and kind of roll it each punch all round the forequarter and around the flanks before hanging it up or if you like you can do the above while its hanging just gotta cut round its ass and cut round its windpipe first before its hung...I tie the windpipe off with bailing twine tightly so when u pull it out green goo doesn't end up on the carcass or even better leave the lamb to empty for a day before killing it....or even better ! belly crutch or shear it first then kill its much easyer to keep clean just be awear if you shear it kill it the same day or leave it 3 weeks else it can make them a little tuffer .