Barb, Julian is right about what he said. We do ours all the time ourselves. Ted is constantly sharpening that knife!!!!!We have 2 posts in the ground and a board across the top. We use Rachet tie downs to hoist the carcass up so we can do the skinning and necessary preparation outside. We use the hose to clean off the carcass ( Julian - a power washer would be excellent to have for that!!). Then we have a chain with a hook in our shop which we can hoist up again to do the actual butchering. We usually start in the early morning when it is cool out. We usually take out the loins and then just quarter the carcass and lay it in a freezer to cool it down so we can do the rest of the butchering. It does take time but it is well worth it. We grind up our own ground lamb and cut our roasts, etc. The only thing Ted says we really need to invest in is a new meat saw!!!!
Good luck in your endeavor - it's well worht it. Sue _______________________________________________ This message is from the blackbelly mailing list Visit the list's homepage at %http://www.blackbellysheep.info
