Split the legs through the center of the backbone (fig. 50). Trim the flank and cod or udder fat off (fig. 51). Remove the backbone from the leg by making a saw cut approximately parallel to the split surface of the backbone and 1 inch below this surface (fig. 52). Saw approximately 1 inch deep, or until you feel a slight slippage when you cut through part of the hipbone. [Illustration: Hind quarter split using saw] Figure 50.—Splitting legs. [Illustration: Leg of lamb and trimmed pieces displayed] Figure 51.—Leg of lamb. [Illustration: Saw separating backbone from leg of lamb] Figure 52.—Backbone removal. Be careful not to saw all the way through the hipbone. Insert a knife into the saw cut, find the “slip” joint between the bones and cut underneath the backbone to complete its removal (fig. 53). Cut off the lower shank bones by sawing where the tendon enters the muscle (fig. 54). [Illustration: Knife slicing off backbone using a knife] Figure 53.—Backbone removal. [Illustration: Saw cutting off lower leg] Figure 54.—Removing lower shank. The leg may be further trimmed by cutting through the knee or “stifle” joint to remove the shank. This joint is located about halfway between where the muscles of the shank end and the muscles of the lower leg begin. Cut into the tissues over the bones until you locate the joint and work the knife through it (fig. 55). Continue cutting straight across the heel of the leg. [Illustration: Knife slicing through stifle joint using a knife] Figure 55.—Stifle joint. Several sirloin chops may be removed by knife and saw cuts made parallel to the cut separating the leg from the loin (fig. 56). [Illustration: Saw cutting off chops] Figure 56.—Sirloin chops. Split the loin through the center of the backbone and remove the flank about 1 inch from the loin “eye” (figs. 57 and 58). [Illustration: Saw cutting loin in half along backbone] Figure 57.—Splitting loin. [Illustration: Saw cutting off flank edge] Figure 58.—Removing flank edge. Loin chops are made by cutting perpendicular to the backbone (fig. 59). Usually chops are cut ¾ of an inch to an inch thick. Doubles or “English” loin chops are made from a loin which has not been split (fig. 60). The flank portion may be ground or made into stew. [Illustration: Saw cutting across loin] Figure 59.—Preparing loin chops. [Illustration: Loin chops displayed] Figure 60.—Loin chops. Remove the fell membrane from each sirloin, loin, and rib chop before cooking; the fell becomes hard in frying. When the chop is cold the fell peels off easily; start peeling at the lower end of the chop (fig. 61). [Illustration: Man pulling membrane away from chop] Figure 61.—Removing fell membrane. Leave the fell on the leg and shoulder roasts to lessen the evaporation of meat juices. Clean fell on roasts, chops, or stews will not affect flavor.