A ram is a mammal animal, it belongs to the order of artiodactyls, the family of bovids.
- The size is about two meters.
- Their weight ranges from 25 to 220 kg.
- A characteristic distinguishing feature of a ram is massive spirally curled horns directed to the sides.
- Ram horns reach almost 200 cm, although there are species with small horns.
- The legs of the animal are high and strong, they are adapted not only to fields, but also to steep mountain slopes.
- The tail is about 15 cm long.
- Due to the unusual arrangement of the eyes, they see the environment around them 360 degrees.
Scientists even suggest that they recognize color pictures. Sheep also have a well-developed sense of smell and hearing, which helps them quickly find food or hide from predators. Sheep lead a herd life. With their voices, they can tell each other apart. Most animals live for about 12 years.
Wild boars live in the countries of the Northern Hemisphere, and they also inhabit many other areas. There are those who live in the desert. They are also found in the cities of Tibet, the Caucasus, the Himalayas. The place of population of domestic sheep is almost all continents of the planet, with the exception of cold Antarctica.
Breeding of these animals is already carried out in all countries of the world. Sheep living in nature are tied to the place they have entrenched and never leave it. In the summer, they climb high on the peaks, and when winter comes, they descend into the valley. The main feature of the behavior of the herd is considered to be constant control over the surrounding situation.
An alarm has been received, from any member of the herd, which means that the entire community has to act. In domestic, on the contrary, their herd is of a mixed type. The herd instinct is well developed. A ram that is left alone can experience stress.
Animal nutrition depends on their habitat. They are unpretentious to food. In spring and summer, they feed on various flowers, herbs, when winter comes, the diet changes, there is no greenery anymore, you have to eat dry cereals. By the way, sheep can even eat berries and tree shoots. Domestic animals are fed with hay, which contains up to 25% straw.
Sheep breed, reaching puberty at 2-3 years. Home grown up much earlier. The mating season for the southern begins in July, and those living to the north in October or November, but ends in December.
Males arrange terrible carnage to woo the female.
After fertilization, the male leaves to look for another individual. Pregnancy in sheep lasts about 5 months. After the birth of the lambs, they return to the herd when the cub gets used to the mother. Breeding and keeping domestic sheep at home does not cause difficulties. They are calm and easy to manage.
There are several types of sheep.
- The sheep is domestic, its appearance depends on the breed. The length of an individual is 1 meter, and the weight reaches up to 100 kg, sometimes more.
- Soviet merino is grown for wool.
- The wool of the karakul breed is used to create carpets, and karakul is made from the skin of lambs.
- The farmed type of border leister is used to obtain meat and wool. A characteristic feature of the individual is erect ears, like those of a hare.
- Mouflon is a wild sheep from which many domestic animals descended.
- The next species is the urial. Its size is 1 meter, weight reaches 87 kilograms. A distinctive feature of this breed is the black color of the chest.
- And the last breed is argali. The largest individual, its weight is almost 200 kg.
What is needed for butchering a sheep
What delicious dishes are obtained from sheep meat, but first we must learn how to cut it correctly. The tools of this procedure, as well as for butchering a beaver, are sharp knives. Before butchering the carcass of a ram, it must be slaughtered. How to cut a sheep? There are two ways to slaughter an animal. In the supine position, when the animal is tied up and placed on a flat surface. In limbo, then the lamb is hung upside down. The second method is considered much better, then the skin and meat of the animal do not get dirty in the blood.
The technique of butchering the legs and head of a ram (video)
- Leg section. To begin with, we remove excess fat from the surface, as well as interior.
- We cut the vein on the lower leg, take it aside and separate it with a knife.
- Then we remove the muscle located behind the thigh.
- Between the hip bone and the muscle is a vein, which we remove.
- Trim the anterior and posterior thigh muscles.
- We isolate the thigh from the joint.
- Cut off the meat from the thigh bone.
- We separate the femur and shank.
Head section. To begin with, we make incisions in the head, then we tear the mouth. Cutting must start from the bottom. Cut out the tongue and clean it. We cut the meat from the neck. We make incisions in the back of the head and remove the meat. The video clearly shows the process.
How to butcher a sheep. Video
How to Butcher a Sheep in a Few Minutes
To begin with, we separate the lower leg from the joint. After that, we cut the skin and make incisions in the abdomen and sternum. Then we remove the skin. We carefully gut the carcass, separating the internal organs from the belly. The carcass is divided in half along the vertebrae. We separate the legs, ribs, and then the neck. Only a professional in this business can do this job very quickly, but anyone can cook mussels in shells as an additional snack!
"How to cut a ram?" - this question is asked by every newly-made owner holding such an animal. Lamb meat is very tasty, many dishes are prepared from it, especially shish kebab. Now we will tell you how to slaughter and how to butcher a ram.
How to properly slaughter a sheep?
It is accepted that men slaughter rams, this is Muslim. They have a certain tradition: reciting a prayer while an animal is being slaughtered. So that the ram does not suffer, an experienced person will have to slaughter and divide it, especially since delicious dishes are always obtained from a properly slaughtered and butchered animal. So the process itself requires certain skills in this matter.
How to cut a sheep?
In order to slaughter a sheep properly, you can use a skinning knife (it has a curved blade), but a sharp kitchen knife will also work. Approach the side or head of the ram, but be careful not to startle the animal.
A ligament of legs is not required if you can independently, or with someone else's help, hold the upper front leg and the back lower leg, after which they need to be brought together. Tilt the animal's head while holding its chin (with your left hand). At this time, the throat is cut with the right hand, but not to the very vertebrae, since you need to wait until the blood drains, and only then you can separate the head. What can be done next?
- It is necessary to lay the animal on its back and make an incision on the hind leg in the knee area (about two centimeters).
- Find a thirty-centimeter tube and put it into the incision made (the cavity between the skin and meat).
- Clamp the incision itself and begin to blow air into the tube, as soon as a certain bubble begins to inflate, you should pat it a little, as a result of which the air will spread over the surface of the body, excluding the brisket.
- Then they cut from the place of the tube to the inguinal region, after which the procedure is done from the second side. Gradually removing the skin, you need to bring the knife to the knee (this should be done through the front legs). But the ankle remains with the skin.
When the ram is hung up, the remaining skin must be removed.
As a result, the skin of the animal remains only on the back. The next step is to incise the knees of the animal, skip the rope, fixing it on the ankles. When you hang the ram, all you have to do is pull off the remaining skin.
The next steps are simple. With a knife, make an incision in the navel, then two fingers are inserted, which push this puncture apart and move the insides away, and at this time the right hand makes an incision to the very top. After making this large incision, substitute a dish (cup or bowl) for the insides.
The rectum is separated and ligated, the esophagus is pulled out next. Next, the trachea is cut, the lungs are pulled out along with the heart. The liver is separated from the gallbladder, the omentum covering the stomach and intestines is removed. Only the kidneys remain, located under the fat in the carcass.
We cut the sheep correctly
How to cut a lamb carcass
Light, soft pinkish meat is a clear sign that the slaughtered ram was young, while the old ram has dark red meat. It is not recommended to buy meat that looks gray, as this indicates a poor quality product. Slaughtering a sheep is half the battle, but butchering it is already more difficult.
- After cutting the animal, gut the carcass, and separate the organs from the belly.
- Divide the carcass that was cleaned in half (along the vertebra). There is no need to separate the ribs with legs, the neck is also prepared whole.
- The back of the loin should be separated from the main meat, this part of the body can make excellent chops or a grilled dish. Loin is tender meat, so you can safely experiment with it and cook it in different ways.
- The brisket with kidneys should also be separated, the first one can sometimes be greasy, but the taste does not deteriorate at all (do not forget that when cooking the brisket, it must be separated from the bones).
Butchered lamb carcass
Lamb shish kebab
If you want to cook lamb skewers, then it is better to take the carcass for this from a young animal. Lamb is an easily digestible type of meat (if you cut fat from it), it is rich in vitamins, which are not affected by heat treatment when grilled on coals. Lamb meat is a favorite in all countries of Asia and the Mediterranean, it goes well with almost all spices, so you can get a shish kebab that is completely different in taste.
In Mediterranean cuisine, rosemary, thyme and garlic are added to the kebab; According to Asian traditions, lamb is fried with bacon, while Arab countries prefer shish kebab with greens, lemon and barberry. The process of cooking barbecue takes quite a lot of time, but then you can enjoy the result and try one of the most delicious dishes.
The moderate fat content and ideal structure of the meat during frying makes it juicy (with the right selection of marinade that can keep the juice), but the slightly unusual taste of lamb meat does not drown out even a large amount of spices.
Lamb shish kebab is served with red wine and pita bread
An excellent property of lamb kebab is satiety, this is due to the high fat content of the meat itself. If you compare lamb kebab with fish or chicken kebab, then the first one can be served without a special side dish, it will be enough to serve a light salad. If you follow the traditions, then red wine and pita bread are definitely due to the lamb kebab.
Lamb meat skewers can be completely different, it all depends on what taste you want to get, and how much your imagination with spices roams during the cooking process. The algorithm for cutting and butchering a ram is quite simple even for a beginner in this business (although the first time can take a long time), and after a while skills are developed that will help you cope with this process twice as fast.
Butchering a sheep belongs to the category of labor-intensive and energy-intensive activities. Faced for the first time, novice farmers experience many difficulties. Errors in the observance of skinning technology lead to product spoilage. Detailed instructions for slaughtering the animal, skinning, separating and then preserving the meat will help to avoid such situations.
Sheep farming is a fairly profitable business. This is due to the fact that sheep and rams are grazing animals, unpretentious in care and maintenance. The body of representatives of the bovid family is resistant to cold, and cases of death are rare. The flock is bred for the sake of nutritious milk, valuable wool and fur, as well as tasty meat.
Composition and useful properties
Lamb is a favorite type of meat for the inhabitants of the East. An integral component of pilaf, dolma and beshbarmak. It has approximately the same protein content as beef, but is significantly superior in fat. Useful elements such as zinc and copper, for example, are much larger than in other types of meat products. The use of dishes with her participation is possible for people of any age category, with the exception of infants.
Lamb fat has a low cholesterol level - 29 mg%. For comparison: in pork - from 74.5 to 126 mg%, in beef - 75 mg%.
Table 1. Medicinal properties of lamb
| Element name | Impact on the human body |
|---|---|
| Fluorine | Strengthening tooth enamel helps prevent caries. |
| Lecithin | Activates pancreatic function and stabilizes cholesterol metabolism. It has anti-sclerotic properties and serves as a prevention of diabetes mellitus. |
| Salts of sodium, potassium and magnesium | They have a positive effect on the elasticity of blood vessels and normalize the activity of the cardiovascular system. |
| Iodine | Helps improve the functioning of the thyroid gland. |
| Iron | The content of this element is 3 times higher than similar indicators in pork. It is necessary for the processes of hematopoiesis. |
The most valuable is the meat of castrated lambs up to 1.5 years old.
The meat of sexually mature animals has a specific, not always pleasant smell. Therefore, preference is given to castrated rams and females unsuitable for breeding.
Castration of sheep is a necessary procedure that allows you to stop the functioning of the gonads. In we will talk about the indications for castration of sheep, the advantages of this procedure, we will talk about the situations in which the animal should not be castrated, we will highlight the process of surgical intervention and other nuances of this topic.
From a gastronomic point of view, culinary experts respect the meat of well-fed sheep up to 3 years old. It has a light red tint with white elastic fatty stripes. Its texture is soft and delicate. Due to the fact that its fat has a low melting point, the product is well absorbed by the body. Poorly fed individuals have rich scarlet meat with yellow patches of fat. Such products are best used for minced meat.
Carcasses of adult sheep accumulate large amounts of internal and subcutaneous fat. In contrast to the light red color of the meat of young animals, in more mature individuals it is brick red. In addition, it has a strong odor.
Sheep productivity
The profitability of the business is due to both the precocity of animals and the high cost of production. The uterus gives offspring 2 times a year. In one offspring, on average, up to 4 lambs. The growth rate does not depend on the characteristics of the breed. At the age of 4 months, the weight of a lamb is only half that of an adult. Upon reaching 1 year, it reaches the required parameters for slaughter. Representatives of highly productive breeds, such as Gorkovskaya, have the necessary indicators as early as 9 months.
The average daily gain is 300 g. The body weight of a mature animal, depending on the variety, ranges from 25 to 180 kg.
When evaluating the productivity of sheep, the following factors are taken into account:
- live weight;
- slaughter mass;
- the ratio of tendons, pulp and bones;
- offal yield;
- nutritional value.
Some of these indicators are due to the peculiarities of the technology of slaughter and cutting. The more competent this manipulation is, the higher the required coefficients will be.
Step by step instructions for cutting
Since these artiodactyls have a calm disposition, slaughter is easier compared to similar manipulations with cows or pigs. Home cutting differs significantly from the production version. In the latter case, adhere to the necessary sanitary rules and do the procedure at a fast pace. On a small farm, unfortunately, the degree of product contamination is increasing. In this regard, it is important to correctly adhere to the developed methodology. This will help to avoid the appearance of a repulsive odor from the products and preserve the presentation of the skin and wool.
Step 1. Acquisition of tools
A toolkit specially created for slaughter greatly simplifies the process. You will need the following supplies for this procedure:
- knife for incisions of the arterial zone and skinning;
- curved blade for peeling skins;
- containers for internal organs and blood flow;
- skinning film;
- cloth for wiping the carcass.
In addition, you need to prepare salt in advance, which will be needed when canning the skin.
The quality of the work performed depends on the degree of sharpness of the knife.
Step 2. Choosing a slaughter method
Despite the fact that sheep and rams calmly go to the slaughter, it is important to decide on the method of slaughter. It depends both on the technical characteristics of the premises and on the physical capabilities of the farmer.
Table 2. Slaughter methods
The second method is considered more efficient. With it, you can minimize the risk of contamination of the skin with blood. In addition, carcass cutting in this form is much easier.
Step 3. Prepare the animal
You can not choose the first animal that comes across and butcher. Before slaughter, a number of preparatory manipulations should be carried out:
- 4 weeks before the date of slaughter, the ram is sheared. If it is supposed to receive exclusively meat products, this procedure is skipped.
- 1 day before the scheduled event, they are separated from the flock. If it is not possible to place in a separate room, a mark is placed on his body.
- 1 day before slaughter, the animal is stopped feeding. Residues of food in the organs of the gastrointestinal tract contaminate the meat during cutting.
- On the day of slaughter, water is given in unlimited quantities. This has a positive effect on product quality.
To get wool from the flock, the farmer needs to learn how to shear the sheep. What methods of its implementation exist today, and from which side a beginner should approach a sheep, we will tell in
It is advisable that the veterinarian examine the sheep before the procedure and give permission for it.
Step 4 Organize the place
Depending on the chosen method of slaughter, a room is prepared:
- install either a table or poles and hooks;
- sharpening knives;
- prepare basins for internal organs, blood and meat.
In the absence of relevant experience, the help of a professional may be needed.
Step 5. Killing the Sheep and Bleeding the Carcass
The animal is immobilized. Some farmers use electric current for this. The stunned sheep is placed on the table or hung from the crossbars. Then, without touching the spine, they cut the cervical vessels and bleed.
This manipulation is best done on weight. Since the blood coagulates quickly so that the outflow does not stop, it is cleaned in a timely manner.
The average duration of the procedure is 5 minutes. The blood in the basin is periodically stirred, thereby preventing its coagulation. After filter for further purification.
Step 6 Skinning
Each cutting action is carried out without the use of an ax. This tool is preferable to use when slaughtering a goat, horse or cow. After bleeding the carcass, it is necessary to remove the skin. The sequence of actions is as follows:
- Tie the esophagus with twine. In the future, this will help prevent its contents from leaking out.
- With a knife, make an incision behind the ears and separate the head from the body in the region of the first cervical vertebra.
- Make a transverse incision, going down the neck to the chest, belly and finish in the region of the rear opening.
- Cut the skin on the forelimbs along the line of the wrists and cut with a knife along the inner region of the paws. Bypassing the armpits, stop at the sternum. Remove the skin.
- Similarly, make incisions on the hind limbs. Cut the skin of the inner side of the legs towards the groin and finish in the area of the transverse incision of the abdomen. In males, make an incision around the anus. In females - along the protruding genitals. Remove the skin.
- Make an incision in the tail area. Perform further manipulations using a fist or knife handle. Separate the skin from the thigh by pulling it off the appendage at the end of the body. Remove the skin from the back and neck. Make sure that there are no particles of fat or meat on the skin.
The removed skin can be used as bedding for the subsequent cutting of the carcass.
Step 7 Extracting the Innards
Cut through the peritoneum by plunging the knife blade to a sufficient depth to view the insides. It is important not to damage them. Spread the muscles with your hands and expose the abdominal cavity.
When extracting organs, be especially careful with the gallbladder. If its contents get on the meat, it will be unsuitable for culinary use.
The sequence of separation of organs from the carcass is as follows:
- Rectum with obligatory ligation.
- Esophagus.
- Lungs and heart.
- Liver and gallbladder.
- Stomach and intestines.
When extracting the intestine, the omentum should be removed. The organs are dried with rags and placed in a clean container.
When pulling the internal organs, the structure of the gallbladder should remain intact.
Step 8: Cut the carcass
The carcass is divided into front and back parts of the same size, from the belly to the back. If the tip of the knife sinks freely to the depth of the spine, an incision is made between the vertebrae and the meat is pulled out. Otherwise, an ax is used. This tool should be used carefully, otherwise the bones of the spinal column can be crushed. After extracting fat tail fat, limbs are dealt with.
The limbs are separated at the joints. Then they move on to the femur, which is removed along the acetabulum. The connecting zones themselves are loosened and cut off. The pelvic bones are divided into 2 or 3 parts, depending on the size of the ram.
After the carcass has cooled, proceed to its canning.
Step 9: Preserving Meat
If the meat is not frozen after cutting, it will be attacked by putrefactive bacteria. Harmful microelements appear already 6 hours after cutting. This contributes to the appearance of an unpleasant odor and worsens the taste of the product.
A sign of the first stage of decay is the mucus of the meat. To prevent this from happening, salt is used.
The brine acts as a preservative on foods. In the process of its influence, decomposition bacteria lose water and die. In addition, oxygen is poorly dissolved in such an environment and the reproduction of aerobic bacilli is inhibited. Enzymes that break down proteins also become inactive. To create a similar effect, 10-15% solution concentration is sufficient. However, even he is not able to completely destroy putrefactive microbes. Some of them remain alive in the inactive phase.
Table 3. Meat canning technologies
| Way | Description |
|---|---|
| Wet | |
| Dry | |
| Mixed |
Step 10 Canning the Hide
The most popular method is dry salting. General recommendations:
- Buy table salt, which does not contain extraneous additives.
- To enhance the preservative properties of the product, add bactericidal antiseptics - zinc chloride, naphthalene and bisulfate. The recommended dosage is 1% to 0.8% of the weight of the skins.
- Spread the skins on a clean floor, laying the wool down.
- Spread and pour salt at the rate of 300 g of the product per 1 kg of the mass of the future product.
- Rub in thoroughly and roll up with hair inward.
- Sprinkle the folded edges with salt and leave in a cool room for 4 days. The air temperature should not be below 8°C.
- So that the skins do not freeze in winter, they must be covered.
Preservation is done within 2 hours after the removal of the skin from the carcass. Before this procedure, a secondary cleansing is done, removing the remnants of feces, meat and fat. The caudal process is cut off.
The skin is properly preserved if the salt content in it is from 12%, and the moisture content is not more than 48%.
Summing up
Butchering a ram is within the power of every farmer, even a beginner. Following the proposed algorithm of actions, each stage will pass with minimal effort. As a result - a good presentation of the carcass, tasty meat and warm skin.
Video - Lamb overview, cutting and sorting meat
Video - Amateur cutting of a ram
The diagram shows which main parts are obtained when cutting the carcass of a young lamb. The connection between the main diagram and the rest of the drawings is carried out using numbers that number the parts of the carcass.
Tender meat from herbivorous lamb, between about 3 and 12 months of age, should be a clear, soft pink in color. Gradually, when the animal matures, the color of its meat darkens accordingly, and in an adult ram at the age of two years, the meat is crimson-red. Dirty shades of meat from both young and adult animals are a sign of poor quality. The bones of a young lamb have a light pink-blue hue and are slightly porous; the bones of an adult ram are hard and white. Fat, hard and dry to the touch, should be white. A milk lamb has tasted only milk in its life. Its flesh is light pink in color. Dairy lambs are usually sold whole, gutted or cut into quarters.
1 - Neck
An inexpensive piece with a rich flavor, the neck is sold whole, cut into pieces or chunks, also known as neck rings or neck circles. Neck dishes require a long cooking time to soften the meat. Therefore, it is most often extinguished.
2 - Neck and back piece
Its best to stew. This piece can be bought whole or cut into several small chops. The neck and cervico-dorsal piece are sometimes not separated and sold as a whole. In this case, it can be deboned and either two neck fillets or, if the fillet is left undivided, a double neck fillet can be obtained. The neck fillet can be boiled or stewed; double neck fillet can be stuffed before cooking
3 - Loin (front)
This tender piece with ribs is sold whole or divided into cutlets. Cutlets can be pan-fried, grilled or baked. Loin can be used to make an elegant roast. For special occasions, the two parts of the loin can be folded so that the ends of the ribs cross over: you get a dish called "Guard of Honor". The same thing, but with closed ribs is called: roast "Crown"
4 - Loin (back)
This part is usually cut into chops for frying either on the grill or in a pan. By taking it whole, you can make a small roast out of it in the oven. The back of the loin consists of a fillet, the most tender meat of a young lamb, and a loop, also a tender, completely lean piece. Connected by the spine, this part can be chopped across; such pieces are called "double fillets" or "butterfly" chops. The entire piece forms a magnificent piece known as the "short" saddle. The “long” saddle is the uncut back of the loin and the kidney part.
5 - Renal part
Just like the loin, the kidney part can be divided into chops for grilling or pan frying. You can cook a roast from a whole piece, it can also be stewed.
6 - Back leg (ham)
The most popular part for roasting the carcass of a young lamb. The hind leg has a lot of tender, lean meat and few bones. Sometimes the leg is divided into loin and shank; the sirloin can be cut into several small pieces, often called ham chops and commonly used ham chops and used for pan frying or grilling. A "long" leg, or back quarter, is a piece consisting of the kidney part of the back and one's own leg.
7 - Brisket 8 - Shoulder
The shoulder blade is sold as a whole or divided into two pieces: the shoulder part and the knuckle. The meat of the shoulder blade is tougher than the meat of the hind leg, but still quite tender; it is suitable for grilling, baking, boiling and stewing. Part of it is separated from the bones.
Mongolian food is the best suited to local natural and climatic conditions. It is both fatty and nutritious. The diet of the Mongols is traditionally determined by livestock products. This meat is mainly lamb, beef and horse meat. Lamb was the most valued, i.e. livestock meat with hot breath.
When receiving guests, the rule was strictly observed - to the older or in order to emphasize respect and honor, serve a ram's head and sacrum, which, as it were, symbolize a whole ram - in Mongolia there is a custom in honor of dear guests to slaughter a ram.
The use of lamb in food has a positive effect on the digestive system of the body. The fact is that mutton fat is very easily absorbed by the stomach, which does not create a strong load on this vital organ. The use of lamb is also in its dietary purpose. The content of such a substance as lecithin completely normalizes cholesterol metabolism in the body. That is why various diets include the use of lamb.
For health purposes, you can use the individual components of lamb meat, namely lamb fat. The use of this fat inside serves as a good tool for the fight and prevention of viral colds. In Mongolia, newborns are smeared with lamb fat after bathing. And also fat tail is highly valued and is included in the mandatory diet of baby food.
Among the Mongols, it is considered a shame if, God forbid, someone gave meat with bones. Every Mongolian guy should be able to slaughter and butcher a ram. When carving a lamb, you need to be as accurate and economical as possible. Economical - means not to chop meat into pieces with an ax, i.e. along the joints of the bones (without cutting) and distribute the meat equally so that everyone has enough.
First you need to separate the legs to the knee joint. After that, it is necessary to carefully cut the skin and make cuts to the abdomen and sternum, while being careful not to touch the meat on the inside of the legs. This action will make it possible to carefully remove the skin.
Then they remove the skin from the animal and leave it on the ground, in order to later use the skin as a “table” for the subsequent processing of the carcass, some hang the carcass, but it is also possible on the ground. The most important thing is to separate the skin from the carcass, but only with a knife without an ax. The skin is then not thrown away, it is salted and dried, then sold to those who prepare clothes or felt products from it.
The carcass should be carefully gutted, separating the internal organs from the walls of the abdominal cavity. The gutted carcass of a sheep is divided in half along the vertebrae. First of all, it is worth separating the ribs and legs, as well as the neck. The main thing is that the ribs do not break during cutting, and other bones too, since they should be served whole to guests.
Professionals in this business cope with their work in a fairly short time. We present you a video: How to properly and quickly cut lamb.
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