Slaughtering and butchering lamb

Mark Williams

Mark Williams

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Nov 28, 2000
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I need to make something for slicing the throat of lamb, and general butchering.

I'm thinking maybe a 6" blade would be good with a slight upsweep.

Any thoughts from you guys ?
 
Deer, goat, sheep are all about the same.I slit the throat with the point ,entering just in front of the spine ,edge forward.From there you can do all the butchering with a 4-6" blade.An upswept blade isn't necessary and is a problem if you don't have a boning knife.
 
Lamb's not that big...6" blade should be long enough to butcher them out.
A bit of a sweep is good for long slices but can be a pain when working in between joints.
 
Mark,
one of my customers deisgned this blade for butchering meat goats. I made the blade from 1095 and it is 5 1/2" long.
He said it worked great.

Goat-Skinner.jpg
 
Thanks guys !

That's exactly what I had in mind Mike. Just a slight upsweep. If you think about it, the blade shape is similar to a small butcher knife.
 
Russel Green River knives have been around forever. They have a "Sheep Skinner" model with a 5"-6" upswept blade. I started out my knifemaking career putting handles on them and the buffalo skinners.
 
Forshner has a model called a lamb skinner that I have used for decades. Perfect, hence the name
Rex
 
Hey Mark,
Lamb,Yum !I'm a big softy though,I would have to hit em with a 22 in the head first & then bleed it out.I just can't bring myself to just cut and watch em flop anymore. Same with hogs,22 then the Blade!!
 
helmar4578 said:
Hope that sweet lamb is not named Deb----Sandy
Click to expand...


I'd walk through fire for that lamb Dad:D

This is for a gift.

I'm not too fond of animal slaughter either.

I damn sure like eating them though :)
 
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