Thread: Skinning a lamb : Critical Success factors ...

Hi All

My slaughter and butchery skills have come a long way since we bought the lifestyle block, but one thing is proving to be my nemesis : Skinning .

Most of the time punching out the carcass goes pretty well, but I've seldom got to the stage where I've skinned a carcass as cleanly as I'd like - and by cleanly I mean perfectly with no flesh left on the hide.

Every animal I kill seems to be different - some have been easy , others extremely difficult to get perfect.

So My question : What would you consider to be your key tips and critical success factors in skinning a lamb ?

So far my list is :

- Use the thumb to seperate the skin off
- go slowly
- use water
- punch out as much as possible while the carcass is on the ground


regards

Tim

Get the right layer! I used to skin sheep along side my mate years ago, like chalk and cheese his perfect! Mines like Browns cows. Can't offer any advice, but mine tasted the same as his,

Sounds like you've got it sorted there Tim
I don't use water at all.
And use the second joint on my fingers rather than thumb, so sort of a fist but more pointy.
I was also taught to do as much as possie on the ground.

I guess its just practice ....

I've found a little warm water makes it so much easier ... a very small amount

Originally Posted by BRADS

And use the second joint on my fingers rather than thumb, so sort of a fist but more pointy.

I'll try that , thanks

I'm by no means an expert at it. But warm water does help, just got to be careful not to transfer too much shit with the water.
I tend to punch out as much as I can on the ground. Then lift it before splitting the skin down the guts.
The part I don't get as tidy as should be is the rump. Tired short arms!

I dont really get the opportunity to skin sheep but with veni knife off all around hind quarters down to first(last?) virtibray and knife back from belly to past the flappy bit between hind quarters and ribs then the whole back will rip down, if your in a hurry/dont care just rip it down from the hind quarters. Ya lose that little flappey bit but it is barely two sausages.

Originally Posted by veitnamcam

I dont really get the opportunity to skin sheep but with veni knife off all around hind quarters down to first(last?) virtibray and knife back from belly to past the flappy bit between hind quarters and ribs then the whole back will rip down, if your in a hurry/dont care just rip it down from the hind quarters. Ya lose that little flappey bit but it is barely two sausages.

Some like to take a little pride in there work especially when they put the effort in to fatten them
I start from the back eather where the balls are or were or the tits as you have probably worked out if you start it off good its no trouble to punch upto the brisket I use my fist and kind of roll it each punch all round the forequarter and around the flanks before hanging it up or if you like you can do the above while its hanging just gotta cut round its ass and cut round its windpipe first before its hung...I tie the windpipe off with bailing twine tightly so when u pull it out green goo doesn't end up on the carcass or even better leave the lamb to empty for a day before killing it....or even better ! belly crutch or shear it first then kill its much easyer to keep clean just be awear if you shear it kill it the same day or leave it 3 weeks else it can make them a little tuffer .

Kiwi, I live in Wellington and have skinned thousands of the things (ex farmer). I'm happy to come and give you some tips or a lesson the next time you are doing one. Like you, I like to see a perfect and clean job.
It would be my pleasure to help. Just PM me.

Always open the brisket before putting the animal on the gambrel...

Originally Posted by Tahr

Kiwi, I live in Wellington and have skinned thousands of the things (ex farmer). I'm happy to come and give you some tips or a lesson the next time you are doing one. Like you, I like to see a perfect and clean job.
It would be my pleasure to help. Just PM me.

Thanks so much , tahr ... @ebf will no doubt also be keen to be there ..

T

When you are clearing the brisket, get a handful of skin and twist it a couple of times before you pull. It stops the fat coming away with the skin.

And once you have punched the flanks and cleared to the tail on each side, pull the skin up and around, not down, to avoid tears and pulling the fat off.

Originally Posted by Tahr

Kiwi, I live in Wellington and have skinned thousands of the things (ex farmer). I'm happy to come and give you some tips or a lesson the next time you are doing one. Like you, I like to see a perfect and clean job.
It would be my pleasure to help. Just PM me.

I'd be keen to see the video of this lesson. I only skin a few lambs a year, but if I could makes a better/easier job of it would be a happier experience!

Originally Posted by The Claw

I'd be keen to see the video of this lesson. I only skin a few lambs a year, but if I could makes a better/easier job of it would be a happier experience!

No trouble. Would be pleased to.

Originally Posted by The Claw

I'd be keen to see the video of this lesson. I only skin a few lambs a year, but if I could makes a better/easier job of it would be a happier experience!

here's what I've found so far ... watch this a couple of times and make sure you take learnings out of each animal you kill
https://www.youtube.com/watch?v=penw_Ng93oA
https://www.youtube.com/watch?v=WGQKs6XiaP0
https://www.youtube.com/watch?v=zb2UsSUGyfQ