It's not bad, but it'll take longer than you ever thought it would, especially your first time. I would start as early in the morning as you can, so it's still cool. You probably already planned to, but in case it didn't occur to you, use the loader on your tractor to hang the carcass for skinning/gutting. I definitely wish I had one when butchering time comes along.
Also, my local processor says he uses a pressure washer to clean off the carcass, if you happen to have one available. And finally, the number one piece of advice I can give, is keep that knife sharp and clean. Hone it constantly, it will make the job go much faster. Julian At 02:24 PM 5/14/2006, you wrote: >I've done a heap-o-chickens, but never a lamb. Watched the pro do it at >least 10 times. There's a first time for everything I guess. I was >just hoping to "practice" on a cull ewe or something, not a prime locker >lamb! Gonna be an interesting day tomorrow! > >Barb L. _______________________________________________ This message is from the blackbelly mailing list Visit the list's homepage at %http://www.blackbellysheep.info
