Remove a strip of skin along the back of the front legs from the knee to the foot (fig. 21). Make a split in the pelt beginning at each knee and connecting at the neck in front of the breast. Open the pelt down the neck to the opening made by sticking (fig. 22). [Illustration: Man slicing across front leg just above the hoof] Figure 21.—Skinning foreleg. [Illustration: Man slicing pelt away from breast using a knife] Figure 22.—Opening pelt to neck. Remove the pelt over the breast by pulling the pelt up and back (fig. 23). Once started, it is best to complete by fisting. Fist along the belly and around the flanks, meeting the opening made at the rear legs (fig. 24). [Illustration: Man sliding hand between pelt and chest] Figure 23.—Fisting brisket. [Illustration: Man sliding hand between pelt and belly] Figure 24.—Fisting belly. _Sides and back_.—Open the pelt down the midline of the belly and loosen the navel. Hold the pelt tight with one hand and fist off the sides, work around to the back, and up around the hindlegs (fig. 25). If the fell is broken try to work around the break to get a new start. Fist down past the shoulder, around the sides and up over the rump. From underneath the hock, push up until the pelt hangs by the skin that is fastened to the tail and anus (fig. 26). It will be necessary to use a knife to remove the pelt around the tail (fig. 27). Carefully skin around the tail and allow the pelt to drop (fig. 28). [Illustration: Man sliding hand between pelt and sides] Figure 25.—Fisting side and back. [Illustration: Man pulling pelt up and away from back] Figure 26.—Pulling pelt up. [Illustration: Man slicing pelt around tail using a knife] Figure 27.—Skinning around tail. [Illustration: Pelt laying on ground at head of suspended animal] Figure 28.—Let pelt drop. The front feet can be removed by cutting through the joint at the knee (fig. 29) or by breaking them at the “break” or “spool” joints. To break the legs at the “break” or “spool” joint, cut across the tendon between the knee and foot (fig. 30), grasp the foot in one hand, the leg in the other, and break back and sideways. On young lambs the “break” joint will snap easily and the foot can be removed. On older lambs, it will be necessary to cut across the pastern joint and twist the toes off. This joint is called the “spool” joint (fig. 31). Wash the carcass thoroughly before eviscerating. Remove the head at the joint closest to the head (fig. 32). [Illustration: Man slicing through front knee joint using a knife] Figure 29.—Removing foreleg. [Illustration: Man slicing off front foot using a knife] Figure 30.—Removing front foot at spool joint. [Illustration: Sliced spool joint] Figure 31.—Spool joint. [Illustration: Man slicing through neck using a knife] Figure 32.—Removing head. Evisceration