Name: Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm (en Inglés)
Price: 88230.00 COP
Availability: InStock
Author: H Russell Cross; E Curtis Green; William R Jones
ISBN: 9781023530842

portada Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm (en Inglés)

Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm (en Inglés)

Formato

Libro Físico

Editorial

Anson Street Press

Autor

H Russell Cross; E Curtis Green; William R Jones

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

ISBN13

9781023530842

Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm (en Inglés)

H Russell Cross; E Curtis Green; William R Jones (Autor) · Anson Street Press · Tapa Blanda

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Reseña del libro "Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm (en Inglés)"

"Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm: Farmers' Bulletin Number 2264" offers a comprehensive guide to every stage of lamb processing, from farm to table. Authored by H. Russell Cross, E. Curtis Green, William R. Jones, Roger L. West, and Anthony W. Kotula, this detailed bulletin provides practical instruction on the humane slaughtering of lamb, efficient meat cutting techniques, and effective methods of meat preservation. Explore time-tested approaches to transforming lamb into delectable meals, with a focus on traditional cooking methods suited for farm environments. This book is perfect for anyone interested in animal husbandry, sustainable living, or historical approaches to food preparation. Discover the intricacies of lamb (meat) handling and processing, making this an invaluable resource for both historical understanding and potential practical application. A fascinating glimpse into agricultural practices of the past.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.