In order to butcher a ram well, you need to know into which pieces you need to divide the carcass. There are many ways to cut. One of the most difficult methods is practiced by Kazakhs. They divide the lamb carcass into 22 parts, not cutting, but cutting it at the joints. For Russians, this process is much simpler. There are only six parts here. In general, such a difficult matter has its own secrets and wisdom.
It is necessary
- - sharp knife (large);
- - ax;
- - cutting table;
- - an apron.
Instructions
Step 1
If the carcass is frozen, thaw it. To do this, leave the lamb on a cutting table at room temperature. After three to four hours, you can start cutting. Cut off the stamp. Rinse the ram in cold running water and pat dry.
Step 2
Take a large, well-sharpened knife. The ram is not small, which means that the knife must be appropriate.
Step 3
Carefully cut off the hind legs and divide the carcass into two parts: back and front.
Step 4
At the front, cut off the shoulder blades (both) so that it comes out well, pull the end of the shoulder blade towards your side with your left hand. In the meantime, cut a piece with your right hand along the contour protruding on the meat. Try to make neat, even cuts, the appearance of the resulting meat depends on it.
Step 5
Take an ax and chop off the neck near the last vertebra.
Step 6
Cut through the chest bone and cut the spine with an ax. As a result, you get two dorsal parts.
Step 7
Divide the resulting pieces into two more shares. Brisket and loin. To do this, lay the dorsum with the outer side down. Use a knife to make an incision across the ribs, but so that the loin is the same width.
Step 8
Along the resulting line, cut the ribs and separate the brisket from the loin.
Step 9
Cut the hind legs in the center. This makes two hams.
Step 10
Cut out the pelvic bone, tubular bone, and sacral vertebrae. Everything, the lamb is cut.
