Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm

Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm

Cross, H. Russell
Green, E. Curtis
Jones, William R.

Paperback

Cookbooks GeneralAgricultureSustainable Living

ISBN10: 1023530848
ISBN13: 9781023530842
Publisher: Anson Street Press
Published: Mar 29 2025
Pages: 50
Weight: 0.19
Height: 0.10 Width: 6.14 Depth: 9.21
Language: English

Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm: Farmers' Bulletin Number 2264 offers a comprehensive guide to every stage of lamb processing, from farm to table. Authored by H. Russell Cross, E. Curtis Green, William R. Jones, Roger L. West, and Anthony W. Kotula, this detailed bulletin provides practical instruction on the humane slaughtering of lamb, efficient meat cutting techniques, and effective methods of meat preservation.

Explore time-tested approaches to transforming lamb into delectable meals, with a focus on traditional cooking methods suited for farm environments. This book is perfect for anyone interested in animal husbandry, sustainable living, or historical approaches to food preparation. Discover the intricacies of lamb (meat) handling and processing, making this an invaluable resource for both historical understanding and potential practical application. A fascinating glimpse into agricultural practices of the past.

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