[Illustration: Man using knife to skin up to neck] Figure 8.—Skinning neck. [Illustration: Man pulling up on pelt on breast] Figure 9.—Fisting brisket. [Illustration: Man pulling up on pelt, peeling it back away from head] Figure 10.—Fisting brisket. Stretching the rear legs, remove a strip of skin down the back of the leg and over the hock (fig. 11). With the leg still between your knees, turn the knife outward and open the skin from the hock to a point in front of the anus (fig. 12). Skin around the hock and down the shank. Remove the foot at the last joint (the one next to the hoof). See fig. 13. Follow the same procedure on the other leg and then fist the pelt off the inside of the legs and over the crotch (fig. 14). [Illustration: Man cutting pelt off hindleg using a knife] Figure 11.—Skinning hindleg. [Illustration: Man cutting up leg to anus using a knife] Figure 12.—Cutting to midline. [Illustration: Man cutting off foot using a knife] Figure 13.—Removing foot. [Illustration: Pelt partially removed] Figure 14.—Fisting over inside of legs. From the breast, fist down the belly and around the navel to the opening at the crotch (fig. 15). The carcass is now ready to be hung. [Illustration: Man pushing hand down between pelt and carcass] Figure 15.—Fisting down belly. Tie a heavy cord around the hindlegs, and suspend the carcass. The point of hanging should be approximately seven feet from the ground to provide a good working height. _Suspended method_.—Tie a heavy string around one of the rear legs and suspend the carcass (fig. 16). On the leg not suspended, remove a strip of skin over the hock and past the dew-claws (fig. 17). Turn the knife outward and open the skin from the hock to a point in front of the anus. Skin around the hock and down the shank (fig. 18). Remove the foot at the last joint. [Illustration: Sheep hung up by one rear leg] Figure 16.—Suspended carcass. [Illustration: Man slicing pelt away from lower hindleg near hoof] Figure 17.—Skinning hindleg. [Illustration: Man slicing pelt away from upper hindleg] Figure 18.—Skinning hindleg. Remove a strip of skin along the suspended leg and cut the skin from the hock towards the anus, connecting with the cut from the other leg (fig. 19). Remove the skin around the shank. Fist along the cut between the legs, removing the pelt around the back of the legs, in the crotch and around the front of the legs. Suspend the carcass by the opposite leg and remove the foot on the loosened leg. Tie a heavy cord around both rear legs and suspend the carcass (fig. 20). [Illustration: Sheep hung up by one rear leg] Figure 19.—Skinning hindleg. [Illustration: Sheep hung up by both rear legs using a single rope] Figure 20.—Both legs tied.