DVD 5 - Sheep Butchery Explained. Running time 1hr 36mins. Region 2 PAL.
A guide to selecting animals 'on the hoof' and 'on the hook', with step by step guide to cutting by a master butcher. This DVD builds on information given in DVD 4, and provides further tools to enable the smallholder to establish a successful enterprise. Includes: How to select 'finished' lambs. The abattoir. Carcass evaluation. Butchery demonstration. Designed with the small-scale sheep farmer in mind, this programme provides down to earth information on how to produce quality lamb, hogget and mutton for the family, or for sale to a wider market
