70# Baby lamb
Remove the neck first
The neck is definitely my favorite part of the lamb
Cut through the rib cartilage on both sides
Remove the breast
Once breast is removed it will be easier to french the racks
Remove the kidneys and leaf lard
Now you can get to the tenderloins
Remove the tenderloins
Remove the shoulders
Slice the belly away from the leg
Remove the legs by following the outside of the hip bone
one by one
Nice and clean ready for cure if you wanted
Remove the hip bone
Ready to french
Make a small incision on the inside of the rib
Pop the top of the ribs out
Start to pull the belly away from the ribs
Wrap your finger around the rib, start to pull down
