Goat & Sheep

4B.1 Introduction: Small Ruminants on the Homestead

Goats and sheep are ideal homestead animals — manageable size, efficient grazers, and producers of excellent meat. Their processing is nearly identical, making them natural to learn together. This module covers both species, noting differences where they matter.

Unlike pigs, goats and sheep are always skinned, never scalded. The process is straightforward and can be done by one person, though two makes it easier. A single animal can be processed in 2-3 hours once you have experience.

Key Differences: Goat vs. Sheep

Age Terminology

4B.2 Pre-Harvest Preparation

Selecting the Right Animal

For tender meat with good yield, select animals at the appropriate age and weight. Young animals (lambs, kids) are more tender but yield less. Older animals have more flavor but require slower cooking methods.

Fasting Period

Withhold feed for 12-24 hours before processing. As ruminants, goats and sheep have complex digestive systems with multiple stomach compartments. An empty gut makes evisceration much cleaner and reduces contamination risk. Provide water until processing.

Day-Before Checklist

• Sharpen all knives
• Test gambrel/hoist system
• Set up clean processing area
• Prepare cooler space (34-38 degrees F)
• Gather buckets and containers
• Withhold feed (water available)
• (Sheep) Shear if desired
• Confirm help if needed

4B.3 Essential Equipment

Goat and sheep processing requires less equipment than pig processing. The same tools used for deer work perfectly here.

4B.4 Humane Dispatch

Goats and sheep can be dispatched humanely with several methods. The goal is instant unconsciousness followed by rapid bleed-out. These animals are generally calmer and easier to handle than pigs.

Method 1: Firearm

A .22 caliber rifle or pistol is effective. The shot placement differs slightly from pigs due to skull shape. Aim at the highest point of the head, between and slightly behind the horns (or where horns would be), angled toward the base of the tongue.

Method 2: Halal/Kosher Cut (Religious Slaughter)

Many goats and sheep are processed using religious slaughter methods, which involve a single swift cut across the throat severing the trachea, esophagus, carotid arteries, and jugular veins. When done correctly by a skilled practitioner, this causes rapid unconsciousness through blood pressure drop.

This method requires practice and a very sharp knife. If you're not experienced, stunning first (firearm or captive bolt) followed by the throat cut is recommended.

Bleeding Out

Immediately after stunning (or as part of the throat cut method), sever the major blood vessels in the throat. Hang the animal head-down if possible, or position on an incline with head lower than body. Complete bleed-out takes 4-6 minutes.

4B.5 Skinning

Goats and sheep are always skinned — the hide is removed completely. This is similar to skinning a rabbit or deer, just larger scale. The hide can be saved for tanning.

Hanging and Initial Cuts

Hang the animal by the rear legs using a gambrel or rope through the tendons above the hock joints. The animal should hang at a comfortable working height with the head at about waist level.

Skinning Steps

1. Ring the rear legs: Cut through the skin around each rear leg just above the hock (where the gambrel is inserted). Cut only through the skin.
2. Open the rear legs: Cut down the inside of each rear leg from the ring cut to the groin area. Follow the natural "seam" on the inside of the leg.
3. Free the legs and pelvis: Work the skin away from the rear legs using your fist to separate the membrane. Continue around the tail and pelvis.
4. Open the midline: Cut down the belly from the groin to the throat, cutting only through the skin (not into the body cavity yet).
5. Peel the hide: Using your fist and knife where needed, work the hide away from the body, pulling it down toward the head. Gravity helps.
6. Free the front legs: When you reach the front legs, cut around each leg at the knee and work the hide over the shoulders.
7. Complete to the head: Continue peeling to the base of the skull. Cut the hide free at the neck or remove the head first.

4B.6 Evisceration

With the hide removed, open the body cavity and remove the internal organs. Goats and sheep are ruminants with four stomach compartments — be prepared for larger gut contents than you'd find in pigs.

Evisceration Steps

1. Split the pelvis: Using a meat saw, cut through the center of the pelvic bone to open the pelvic cavity.
2. Free the bung: Cut carefully around the anus, pull it into the body cavity, and tie it off to prevent leakage.
3. Open the belly: If not already done during skinning, make a shallow cut from pelvis to sternum. Keep your blade facing outward, away from the organs. Use two fingers under the muscle wall to lift it away as you cut.
4. Split the sternum: Cut through the breastbone with your saw to open the chest.
5. Remove the organs: Reach up into the chest and cut the esophagus and trachea. The entire organ mass should fall into your waiting bucket.
6. Remove kidneys: The kidneys are embedded along the spine in the small of the back. Remove them along with the surrounding fat (kidney fat is excellent for tallow).
7. Rinse: Wash the cavity with cold water. Remove any remaining tissue or blood clots.

Saving the Organs

4B.7 Splitting the Carcass (Optional)

Unlike pigs and beef, goats and sheep are often processed whole rather than split into halves. The smaller size makes this practical. However, splitting does make handling and cooling easier for larger animals.

When to Split

• Keep whole if: Young/small animal (under 80 lbs); want to roast whole; limited equipment; traditional preparation (spit roast, etc.)
• Split if: Larger animal (over 100 lbs); need easier handling; want symmetric aging; breaking down into primals

If splitting, follow the same process as pigs: use a meat saw to cut down the center of the spine from tail to neck, creating two halves.

4B.8 Chilling and Aging

Proper chilling is essential for food safety and meat quality. Get the carcass cold quickly and hold it at refrigerator temperatures for aging.

Temperature Requirements

Cooling Options

• Walk-in cooler: Ideal for hanging whole or halved.
• Large refrigerator: Works for young lambs/kids if you remove shelves.
• Ice-down in cooler: Quarter the carcass, pack in ice. Drain melt water regularly.
• Cold weather processing: If ambient temps are 34-40 degrees F, hang in a protected, ventilated area (garage, barn) away from animals.

4B.9 Primal Cuts

Goats and sheep share the same basic primal structure. The carcass is divided into major sections that are then broken down into retail cuts.

The Main Primals

Breaking Down the Primals

• Remove the legs: Cut through the hip joint where the leg meets the pelvis. Follow the ball-and-socket joint — your knife should pass through cartilage, not bone.
• Remove the shoulders: Cut between the 4th and 5th ribs (or 5th and 6th). This separates the front quarter from the middle sections.
• Separate loin from breast: Cut parallel to the spine, typically 3-4 inches down from the backbone, separating the loin/rack from the breast/flank.
• Divide the rack from loin: Cut between the last rib and the loin section.
• Remove shanks: Cut at the knee joints to separate the lower legs.

4B.10 Retail Cuts in Detail

Leg Cuts

Loin and Rack Cuts (Premium)

Shoulder and Tougher Cuts

4B.11 Fat, Trim, and Ground Meat

How you handle fat and trim differs significantly between goat and sheep due to their different fat characteristics.

Ground Meat Considerations

4B.12 Packaging and Storage

Fresh Storage

4B.13 Expected Yield and Summary

Yield Estimates

Approximate Cut Distribution (100 lb animal)

Processing Timeline

Quick Reference Checklist

Pre-Harvest

• Fast animal 12-24 hours (water available)
• Shear wool sheep if desired
• Equipment ready: knives, gambrel, saw, buckets
• Cooling space prepared (34-38 degrees F)

Dispatch & Initial Processing

• Humane dispatch (shot placement or throat cut)
• Complete bleed-out (4-6 minutes)
• Hang by rear legs
• Skin carefully from rear to front

Evisceration

• Split pelvis, free bung
• Open belly carefully — avoid gut puncture
• Remove all organs
• Save liver, heart, kidneys, fat
• Rinse cavity with cold water

Cooling & Breakdown

• Chill below 40 degrees F within 24 hours
• Age 3-7 days at 34-38 degrees F
• Break into primals: legs, shoulders, loin, rack
• Cut retail portions as desired
• Grind trim (add fat for goat)

Storage

• Package and label all cuts
• Vacuum seal for best freezer life
• Render kidney fat if desired