How to cut the ram according to the rules

As a rule, we buy meat, already cut into pieces that are convenient for work. But if a big celebration is coming, at which many guests will gather, you may have the thought of buying a whole sheep carcass. This is not only quite convenient, but also profitable, because buying wholesale, as you know, is always cheaper.

This is where the reasonable question arises about how to cut the ram. Of course, you can entrust this business to a professional. Any lamb seller will certainly agree to help you, of course, not for thank you. As a rule, in the form of payment, the miners and idlers take payment for their labor not with money, but with meat. But if you are sorry to part with a part of the carcass or just want to learn something new, do not fold before the difficulties and drag the whole carcass home. Believe me, it is not only a strong man who can break a lamb, but also a fragile woman. Though all the same this work is considered the man's. Using our illustrated guide, you can easily cope with the task.

Simple cutting scheme

If the question of how to cut the ram, you will hear from someone strict recommendations on the order of work and the number of parts, listen to advice, of course, is worth it. But we can not consider any version to be the only true one. There are many ways, each of them is good in its own way. Your task is to understand the algorithm and act as you like.

In some countries of Central Asia it is common to divide the carcass by exactly 22 pieces, making cuts for each joint. Of course, in those parts they know a lot about mutton, but from a practical point of view it is more a tribute to traditions than rationalism.

Typically, it is best to cut the carcass into components that are indicated in the diagram below.

Site preparation, the necessary tool

Before you kill and cut the ram, you must take care that everything you need is at hand. If you are faced with the task of hitting an animal, you will need a very sharp knife, rope, metal tube and pelvis. And for the cutting, a heavy hatchet of small size, a knife and a small hacksaw will come in handy. The latter tool is more innovative than traditional, but it is very convenient to work with. With the help of a metal cloth, you can easily cut the ribs into smooth and orderly portions.

It is convenient to hold the dressing on a spacious table. Take care of a sufficient number of cutting boards, utensils, rags. Install a container of water in which you can rinse your hands.

The first step: breaking into the main parts

We will not argue about how to properly cut the carcass of a ram, and first of all we will separate the back part from the front. Start with the abdomen, and when you reach the spine, sharply bend the carcass, as if trying to break the ridge. Most likely, you will not succeed, but the integrity of the spine will be disturbed, which is exactly what we need. Now you can see between which vertebrae to insert a sharp knife to make an incision.

If you can not do this manipulation with a knife, use a hatchet. Remember: it is necessary to apply it only in cases of extreme necessity, at the rest of the time giving preference to a knife. Cutting the bone, the hatchet crumbles its edge, and crushed bones - this is not the best seasoning for meat. Knife manipulates more delicately.

Which part of the carcase should I start with? This is completely unimportant, but most professionals prefer to deal with the hind legs first.

Working with the back of the carcass

Before you cut the ram, you probably noticed that its meat is covered with dense white fat. Especially a lot of him in the Kurdyuk. Separate it as neatly as possible, set it aside.

Now we separate the legs. If you manage to accurately divide your foot around the joint, you do not even need to apply special efforts. Otherwise, you have to tinker. Put the shanks aside.

Now take one hip aside, trying to determine through the layer of muscles: where does the head of the femur enter the acetabulum? Loosen the joint, insert a knife into it, cut the connection of the bones. Now you can easily separate the thigh. Lamb's leg is a real delicacy, in which there is a lot of meat. Separate both legs and set them apart. There was a spine with pelvic bones. You can cut it straight into 2-3 parts.

Vane compartment and front section

Asking about how to cut a sheep carcass, you probably already imagine that you will cook it. Looking at the front part, anyone even intuitively guess that you need to separate from her front legs, and ribs with meat - cut off from the spine. And we act: we separate both shanks. Separately cut the neck.

Fat

You can cut off all the fatty layers from the carcass, if you do not like too fatty meat. Quite a bit in the sheep and interior fat - they are covered with internal organs. But to store and use these varieties of fat need to be separated from each other. For example, interior can easily be drowned, and kurdjukny - saline, like bacon.

Ribs

How to cut a ram into beautiful portioned pieces? This is where the hacksaw will come in handy. On average, the length of the costal bone should be 10-12 cm, then it will be convenient for you to prepare different dishes from this product, and it will also be convenient to eat.

Cut the ribs onto the plates. Can be separated from the spine, and you can use it.

Portion pieces

You already understand how to properly cut the ram. If you plan to use all the carcass at once to prepare a festive dish, you will have to continue the cutting. Remember: for pilaf, lagman or ragout, you must cut the meat into equal parts in volume. In these cases, the fillets are cut from the hams, and the bones are used to prepare the broth.

You did not buy the carcass at all in order to eat it in a day? Then you have wider prospects. Pack the meat, depending on what you plan to cook. Hips can be left whole, because in baked form they are considered one of the most famous delicacies not only in Asian countries, but all over the world.

The use of various parts of carcass in cooking

You know how to cut a ram, now you can easily cope with the task. But this is only half the matter, most importantly - ahead. A lot of wonderful dishes are prepared from lamb, be sure to master several recipes and you. Minced meat is used for samsa and other traditional baking, the meat is baked and fried. And the glory of mutton shish kebab rattles even far beyond the Caucasian mountains. Even if you simply fry the meat pieces in a frying pan, seasoned with spices and garlic, and then allow the meat to be stained - you will get a wonderful result, which will become a well-deserved reward after all the labors.