Title: Handbook on cutting lamb
Description: Front Cover: Handbook on Cutting Lamb, Prepared for the United States Army by the National Live Stock And Meat Board, 407 South Dearborn Street, Chicago, Illinois.
Pg 1 preface: "The lamb cutting methods recommended in this handbook are designed primarily for Army use. The methods were developed by the National Live Stock and Meat Board and approved by the Army."
Subjects: Carving (Meat, etc.), Lamb (Meat), Military Cookery, Cooking for military personnel